¾cup(84g) shelled pistachiosfinely chopped (preferably in a food processor)
½cup(113g) unsalted buttersoftened to room temperature
⅔cup(133g) granulated sugar
½cup(123g) Greek yogurt
½cup(56g) shelled pistachioscoarsely chopped
Preheat the oven to 400ºF (204ºC). Spray the wells of a 12 count muffin tin with non-stick spray, or line with cupcake liners. Set aside.
In a medium size bowl, whisk together the flour, baking powder, salt, and finely chopped pistachios. Set aside.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating until incorporated. Add the yogurt and the vanilla and beat again on medium-high speed until everything is combined. Scrape down the sides and bottom of the bowl as necessary.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until no flour pockets remain.
Spoon the batter evenly into the 12 prepared wells. Sprinkle the tops of the mounds of batter with the coarsely chopped pistachios.
Bake the muffins for 5 minutes, then reduce the oven temperature to 350ºF (177ºC) without opening the door, and bake for another 13-15 minutes. Muffins are done when a toothpick inserted into the center comes out mostly clean and the tops are golden brown. Remove from the oven and allow them to cool in the pan for about 10 minutes before removing from the pan to cool completely on a wire rack. Muffins stay fresh covered at room temperature up to 5 days or in the refrigerator up to 1 weeks. Keep in mind, as the muffins sit, the pistachios on top will collect moisture and lose their crunch. Muffins freeze well, up to 2 months. Thaw in refrigerator or heat in the microwave about 15 seconds before serving.