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.