Pistachio Bread Cinnamon Streusel Muffins
My Grandma's moist, tender pistachio bread recipe in muffin form, and with extra cinnamon streusel! These Pistachio Bread Cinnamon Streusel Muffins are super moist and sweet, strong on pistachio, and feature a ribbon of cinnamon-sugar through the center, with a heap of buttery cinnamon crumb streusel on top!
Servings 12 muffins
Ingredients
For pistachio muffins:
- 1 box yellow cake mix
- 3.4 oz. box instant pistachio pudding mix
- 1 cup sour cream
- 4 large eggs
- 1/4 cup vegetable or canola oil
- 1/3 cup granulated sugar
- 2 tsp. cinnamon
For streusel:
- 1/2 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1 tsp. cinnamon
- 4 tbsp. butter melted
Instructions
For pistachio muffins:
- In a large bowl, stir together cake mix, pudding mix, sour cream, eggs, and oil. Batter will be very thick.
- In a small bowl, whisk together granulated sugar and cinnamon.
- Line 12 regular-sized muffin cups with paper liners.
- Using a spoon or cookie scoop, fill muffin cups 1/3-full with batter.
- Use a knife to spread out the batter so that it covers the bottom of the muffin cup, or rap the muffin pan on the counter a few times to spread the batter.
- Sprinkle with about 1 tsp. cinnamon-sugar mixture.
- Using a spoon or cookie scoop, cover the cinnamon-sugar mixture with batter, filling the muffin cup 2/3-full.
For streusel:
- In a small bowl, whisk together brown sugar, flour, and cinnamon.
- Add melted butter, and stir until mixture resembles coarse crumbles. If mixture is too wet, add an additional tablespoon or two of flour so that streusel is not overly wet.
- Sprinkle muffins with about 1 tablespoonful streusel.
- Bake at 350 degrees for 25-30 minutes, or until edges are golden, and a toothpick inserted near the center of a muffin comes out clean.
- Remove to wire racks to cool.