Preheat oven to 425 degrees F. Line two muffin pans with 22 liners.

In a medium bowl, add flour, pudding mix, baking powder, baking soda, and kosher salt. Whisk to combine.

To the bowl of your stand mixer fitted with a paddle attachment, add sugar, oil, and butter. Beat until light and fluffy, about 1 minute.

Beat in vanilla, then eggs, one at a time, until fully combined.

Add ½ the flour mixture to the mixing bowl. Beat until just combined. Add ½ the greek yogurt, beat again. Then repeat with remaining flour and yogurt.

Scoop muffin batter into prepared muffin pan, filling each about ⅓ of the way up. The batter will be thick, so you may need to use your finger or a spoon to spread it out in the muffin liner.

Sprinkle ½ teaspoon cinnamon sugar mixture over each muffin. Then, fill each another ⅓ of the way up so they’re all ⅔ full, again spreading the batter out with your finger or spoon.

Sprinkle tops with coarse sugar, cinnamon sugar, and/or unsalted pistachios.

Bake for 8 minutes at 425 degrees F, then without opening the oven or removing the muffins, decrease the oven temperature to 350 degrees F and bake for another 3 to 5 minutes, or until a toothpick inserted in the middle comes out clean.

Let cool in the pan for 10 minutes before removing from the pan and cooling the rest of the way on a cooling rack.