1. Preheat your oven to 350F (175C). Prepare a muffin tin by lining it with paper liners or lightly greasing it.
2. In a spacious mixing bowl, whisk together the sugar, flour, baking powder, baking soda, and salt until well combined.
3. In another bowl, blend together the melted and cooled butter, eggs, Greek yogurt, and vanilla extract until the mixture is smooth and creamy.
4. Carefully pour the wet ingredients into the dry ingredients. Stir gently until they are just combined; avoid overmixing to keep your muffins light and fluffy.
5. Gently fold in the chopped pistachios, ensuring they are evenly distributed throughout the batter.
6. Using a spoon or ice cream scoop, fraction the batter evenly among the muffin cups, filling each one about two-thirds full.
7. For an extra crunchy topping, sprinkle the tops with additional chopped pistachios and a generous amount of coarse sugar.
8. Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
9. Once baked, allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information: Approximately 270 kcal per muffin with a balance of healthy fats from pistachios and protein from Greek yogurt.
Time: Preparation time: 10 minutes | Cooking time: 20 minutes
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