1. Make the Muffin Batter:

• Preheat and Prep: Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or spray generously with nonstick cooking spray. Set aside.
• Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
• Combine Wet Ingredients: In a separate medium mixing bowl, whisk together the pure maple syrup, melted (and cooled) butter, and melted (and cooled) coconut oil until combined. Add the room-temperature eggs and vanilla extract; whisk until smooth. Whisk in the lemon zest, room-temperature Greek yogurt, and room-temperature milk until the mixture is completely smooth.
• Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, folding together gently with a rubber spatula until just combined. Do not overmix.
• Fold in Pistachios: Gently fold in the 1/3 cup of chopped pistachios.

2. Bake the Muffins:

• Fill Muffin Cups: Scoop the batter evenly into the prepared muffin cups using a 1/3 cup measure or a large cookie scoop, filling them about 3/4 of the way full.
• Bake: Bake for 15-17 minutes, or until the tops are set, lightly golden brown, and a toothpick inserted into the center comes out clean.
• Cool Muffins: Let the muffins cool in the tins for 5 minutes before transferring them to a wire cooling rack to cool completely.
• Adjust Oven Temp: Lower the oven temperature to 350°F (175°C) for the candied pistachios.

3. Make the Candied Pistachios:

• Prepare: Line a small rimmed baking sheet with parchment paper. Place the 1/2 cup chopped roasted, salted pistachios on the baking sheet.
• Make Coating: In a small bowl, stir together the brown sugar (or coconut sugar), 2 teaspoons maple syrup, 1 teaspoon melted coconut oil, and a pinch of salt (optional).
• Coat and Bake: Pour the mixture over the pistachios on the baking sheet and toss to coat evenly. Spread into a single layer. Bake at 350°F (175°C) for 5-6 minutes, watching carefully, until golden and caramelized.
• Cool and Break: Let the candied pistachios cool completely on the baking sheet for 15-20 minutes. Once cool and hardened, break them apart into small pieces.

4. Make the Lemon Glaze:

• While the pistachios are cooling, make the glaze. In a medium bowl, whisk together the sifted powdered sugar, lemon zest, and freshly squeezed lemon juice until smooth. If the glaze is too thick, add a tiny bit more lemon juice; if too thin, add more powdered sugar.

5. Glaze and Garnish Muffins:

• Glaze: Once the muffins are completely cool, drizzle or spoon the lemon glaze over the tops.
• Garnish: Immediately sprinkle the glazed muffins with the cooled candied pistachios. Optional: Add a little extra fresh lemon zest on top. Let the glaze set before serving.