Using a medium bowl, add sugars and cinnamon; stir until well combined.
Add the melted butter; stir until well combined.
Add the flour; stir until well combined. Set streusel aside.
For the Muffins
Preheat oven to 375°F.
Lightly spray (2) 12-cup muffin pans with nonstick cooking spray, or line muffin pans with paper liners.
Using a large mixing bowl, add flour, baking powder and pudding mix; stir until well combined. Set mixture aside.
Using an electric mixer, cream together sugar, butter and salt until light and fluffy (~3-4 minutes on medium speed).
Using a medium mixing bowl, whisk together eggs, hot water, milk, oil, vanilla and almond extracts. Pour wet ingredients into bowl of mixer in 2 additions, mixing well after each addition.
Add dry ingredients and mix on low until well combined.
Fold in half of the chopped pistachios.
Divide batter evenly into prepared muffin tins.
Crumble the streusel mixture evenly on top of the muffins. Sprinkle remaining chopped pistachios on top of streusel, pressing in gently with the palm of your hand.
Bake for 23-25 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let muffins cool in pan for 2-3 minutes before transferring to a wire rack to finish cooling.
Note: I didn't add any green food coloring to these muffins, but you could certainly add a few drops to enhance the green color...especially near St. Patrick's Day. After all, 'tis the time of the year to find green food colors!