My fingers are sore from shelling pistachios.


That’s a real thing. An embarrassing real thing. Not like the muscles, just my fingertips. They hurt. And I only shelled HALF a cup.

It reminds me of Willy Wonka and the Chocolate Factory when Mr. Salt (Veruca’s daddy. The 1971 version, obviously) had a peanut factory and had like three hundred women shelling peanuts all day long. That was their JOB.

Man, those ladies had tough fingers. I’m really glad that’s not my job.


BUT, the pistachio shelling is so worth it for this recipe. (Our you could throw down a few extra bucks for the pre-shelled variety).

Also, the leek + pistachio flavor combination? Unlikely, maybe. But so good it’s going to rock your world. You’re going to be putting those two ingredients together from now until eternity.

And if not for eternity, at least for this muffin. I beg of you. For the sake of your taste buds. Do it please.


Savory Pistachio Leek Muffins

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  • 1 1/2 C flour
  • 1 t salt
  • 1 t baking powder
  • 2 eggs
  • 3 T butter, melted
  • 1 1/2 C milk
  • 2 leeks, sliced (plus a little olive oil for sautéing)
  • 1/2 C pistachios, shelled and roughly chopped (and divided)

In a medium skillet, heat the olive oil. Add the sliced (and washed) leeks and sauté until they are wilted. About 4-5 minutes. Set aside.

Preheat oven to 375 degrees.

In a large bowl, mix the flour, salt, and baking powder.

In another (smaller) bowl, mix the eggs, butter, and milk.

Add the wet ingredients to the dry ingredients. Then stir in the leeks and 1/4 C of chopped pistachios.

Scoop out the batter into lined muffin tins (about 2-3 tablespoons each). Sprinkle the rest of the pistachios over the muffins.

Bake for 20 minutes.


Also, this little girl laid under the table where I was taking pictures of the muffins…on-and-off begging me to go take a nap, but then changing her mind and asking for more muffin instead. Back and forth, back and forth, back and forth…until she nearly fell asleep on the ground and I whisked her away to her bed.

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