1-Divide the pistachios into two portions: 3/4 cup and 1/2 cup.

2-Toast the 3/4 cup of pistachios using your preferred method, such as oven at 350ºF for 6-8 minutes while stirring occasionally, or on the stovetop for 6-8 minutes while stirring constantly. Let them cool afterward.

3-Pulverize the toasted pistachios into a fine crumb using a food processor or blender to make pistachio flour.

4-Coarsely chop the remaining 1/2 cup of pistachios in the food processor or blender and set them aside for topping.

5-Preheat the oven to 400ºF (204ºC) and prepare a 12-cup muffin pan by spraying it or lining it with cupcake liners.

6-In a medium bowl, whisk together the flour, baking powder, salt, and the fine pistachio powder until well combined.

7-In a large bowl, cream the butter and sugar with a mixer until light and fluffy, about 2-3 minutes.

8-Add the eggs one at a time, beating well after each addition.

9-Mix in the yogurt and vanilla extract until combined, scraping down the bowl as needed.

10-Gently fold the dry ingredients into the wet ingredients just until no flour pockets remain, taking care not to overmix.

11-Spoon the batter evenly into the prepared muffin cups, using an ice cream scoop if desired.

12-Sprinkle the chopped pistachios evenly over the tops of each muffin.

13-Bake at 400ºF for 5 minutes, then lower the oven temperature to 350ºF (177ºC) without opening the oven door.

14-Continue baking for 13-15 minutes or until a toothpick inserted in the center comes out mostly clean and the muffin tops are golden brown.

15-Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.