These Pistachio Cherry Muffins are soft, fluffy, and full of flavor with the nutty sweetness of pistachio pudding and the tart bite of dried cherries. They make a beautiful breakfast treat or afternoon snack that feels a little special but is still easy to bake at home.
I love how the almond extract ties everything together with a hint of bakery-style flavor. If you've enjoyed my Almond Joy Muffins before, you'll love these for their tender crumb and fun flavor twist.
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Why You'll Love This Recipe
Nutty flavor: the pistachio pudding adds a subtle richness.
Cherry surprise: tart dried cherries balance the sweetness.
Moist texture: pudding mix keeps these muffins soft and tender.
Easy prep: simple pantry ingredients and one bowl mixing.
Key Ingredients for Pistachio Muffins
See the recipe card below for full list of ingredients and instructions.
- Pistachio instant pudding mix: brings moisture, flavor, and a pale green color.
- Dried cherries: add a chewy, tangy burst in every bite.
- Almond extract: gives the muffins a warm, bakery-style flavor.
- Butter: melted for a rich flavor and tender crumb.
Ingredient Substitutions
- Dried cranberries instead of cherries for a different tart bite.
- Vanilla extract if you don't have almond extract.
- Canola oil in place of butter.
Variations on Pistachio Cherry Muffins
- White chocolate chips mixed into the batter for extra sweetness.
- Chopped nuts such as pecans or almonds for crunch.
- Glazed tops with a simple powdered sugar drizzle for a bakery finish.
Tips for Perfect Muffins
- Don't overmix: stir just until the flour disappears for light muffins.
- Use room temp eggs: they mix more evenly and help with rise.
- Sugar topping: the sprinkle of sugar before baking adds sparkle and a light crunch.
How to Store
Keep muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Serve With...
These Pistachio Cherry Muffins pair perfectly with a hot cup of coffee and would be a great addition to a breakfast spread alongside crispy Air Fryer Bacon and Garlic Scrambled Eggs or Cherry Berry Trifles.
More Easy Muffin Recipes You'll Love
If you love muffins, you might also like my Low Fat Pumpkin Muffins, Blueberry Lavender Muffins, Raisin Bran Muffins, and To Die For Blueberry Muffins.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Pistachio Cherry Muffins
Equipment
- 12 Cup muffin pan
- Paper liners
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Ingredients
- ½ cup salted butter melted
- ¾ cup granulated sugar
- ½ cup milk
- 2 large eggs room temperature
- ½ teaspoon almond extract
- 2 cups flour
- 3.4 ounce pistachio instant pudding mix
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup dried cherries cut into smaller pieces
- ¼ cup granulated sugar for topping
Instructions
- Preheat the oven to 400 degrees F. Line a 12 cup muffin pan with paper liners. Set aside.
- In a large bowl, using a hand mixer to beat together the melted butter with sugar, about 1 minute. Add in eggs and almond extract and beat until just combined.
- In another bowl, add the flour, pistachio pudding mix, baking powder, and salt. Whisk to combine.
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