BREAKFAST, Muffins Fruit, Muffins, Summer

Cherry Pistachio Muffins {8 servings}

Perfect for any break, these muffins are full of flavor and worth each bite!

Cherry Pistachio Muffins

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These muffins were born from a crave to pair cherry and pistachio in a muffin. I had a pretty precise idea about what I wanted to bite into: a dense, kind of frangipane-y, super flavorful muffin. And that’s exactly what it is.

Cherry Pistachio Muffins

I made 3 normal size muffins and two big muffins like the one on the picture above: the latter seem rather flat, but trust me there were perfect. Not the super tall kind of muffins but that was not what I aimed here. I didn’t want super airy muffins but dense and consistant.

Cherry Pistachio Muffins

For {important} information

I made the big muffins with at least twice as much batter, that’s why this recipe is for about 8 servings. The ‘normal’ size muffins are cupcake-sized. So if you want larger muffins, the recipe would yield for 4 servings.

Cherry Pistachio Muffins

This was created and made as a Summer treat but honestly this is a all-year around kind of good. By its colors you obviously think of Summer, but you can’t deny the power of its strong flavor that can be enjoyed any time of the year really.

Cherry Pistachio Muffins

So, why should you try this Recipe?


Done in 30 minutes ; preparation + baking

Nutty flavors ; pistachios, toasted almonds (optional), almond flour, and almond spread

Butter and olive oil ; flavor flavor flavor (and texture!)

Lime ; fruit pairs perfectly with nuts and lime/pistachio is a great combo

Beautiful glaze ; totally optional, but so needed! 

Cherry Pistachio Muffins

Hopefully these pictures an descriptions will tempt you and give you the energy to run make this beauties 😉

Happy Baking!

Cherry Pistachio Muffins

Cherry Pistachio Muffins {8 Servings}

Perfect for any break, these muffins are full of flavor and worth each bite!

Course Breakfast, Dessert, Snack
Keyword cherry cake, Cherry Muffins, Pistachio cake, Pistachio muffins
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 8
Calories 410 kcal
Author Bites Of Baking


Dry ingredients:

  • 100 g toasted almonds grind into flour* 1 cup
  • 50 g pistachio grind into coarse crumbs* 1/2 cup
  • 50 g almond flour 1/2 cup
  • 10 g polenta 2 tsp

Creaming ingredients:

  • 50 g unsalted butter -room temperature- 1/4 cup
  • 50 g olive oil 1/3 cup + 1tbsp
  • 200 g light brown sugar 1 cup
  • 1 lime zest
  • 1 tbsp lime juice
  • 50 g almond butter 3 tbsp
  • 3 egg whites
  • 1 tbsp cherry halves


  • 64 g confectioner's sugar 1/2 cup
  • 1 tbsp lime juice
  • 1 drop green color


  1. Preheat your oven at 350°F (180°C).

    Grease or line with liners a cupcake pan if 8 servings, a muffin pan for 4 servings. 

  2. Mix all your dry ingredients in a medium bowl and set aside.

  3. Cream the butter, olive oil and light brown sugar with a wooden spoon or a hand-mixer with a paddle attachment for about 1 minute or until creamy.

    Add lime zest and cream 15 seconds more.

  4. Add one tablespoon of lime juice and the almond butter. Mix until well combined.

    Add the whites and mix well.

  5. Add the dry mixture and mix with a spatula or a wooden spoon.

    Fold in the cherry halves.

  6. Divide evenly between your liners and bake for about 22 minutes or until a toothpick inserted in the center of one muffin comes out clean.

    Let cool and make the optional glaze: mix all your ingredients together** and spoon on top of each muffin. 


Recipe Notes

*Grind your own in a blender. It takes just a few seconds!


**Add more liquid or more confectioner's sugar depending on your needed consistency.



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