Use certified gluten-free rolled oats when preparing the muffins for a strictly gluten-free diet.

Frozen pitted cherries can replace fresh cherries; avoid adding excess liquid and allow a little extra baking time if needed.

Almonds, walnuts, or pecans can replace the pistachios, or the nuts can be omitted.

For a dairy-free variation, use plant-based milk, coconut oil, and a thick dairy-free yogurt.

For cherry-almond muffins, replace the pistachios with chopped almonds and optionally add a little almond extract.

For blueberry-pistachio muffins, replace the cherries with blueberries.

For a chocolate-cherry variation, fold in a handful of dark chocolate chips.

For maple-cinnamon muffins, use maple syrup and add 1/2 to 1 teaspoon ground cinnamon.

Store cooled muffins in an airtight container at room temperature for 1–2 days or refrigerate for up to 5 days.

Freeze cooled muffins in a freezer-safe container or bag for up to 3 months.

Reheat a refrigerated muffin in the microwave for about 10–20 seconds, or warm frozen muffins in short intervals until heated through.