Preheat the oven to 425F. Line a 12-cup muffin tin with liners. Set aside.

Prepare the streusel topping. In a medium bowl, combine the ingredients with a fork until crumbly. Set aside.

Brown the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes). Remove from the heat, set aside, and allow to slightly cool.

In a large food processor or blender, process the pistachios into small crumbs. Set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a separate large bowl, whisk together the olive oil, yogurt, milk, sugar, both extracts, and the pistachios. Whisk in the eggs.

Then, stream in the brown butter while continuously whisking, until incorporated.

Add the dry ingredients to the wet; whisk until just combined. Set the batter aside.

Make the cream cheese filling. In a medium bowl, beat together the cream cheese, sugar, and vanilla. Transfer the mixture to a piping bag or ziplock bag with the corner snipped off.

Scoop ~⅓ cup batter into each muffin well. Then, fill each with the cream cheese, leaving a dollop on top. Sprinkle the streusel mixture around the outsides.

Reduce the oven heat to 350F right before putting the muffins in the oven.

Bake for 25-27 minutes, until lightly golden.

Let cool slightly before serving. Top with honey if desired.