Preheat oven to 350F (175C) and line a 6-cup muffin pan with paper liners.

Toast pine nuts in a small frying pan over medium heat until light golden brown and fragrant, about 3 minutes. Set aside.

In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, combine sugar, olive oil, eggs, and Greek yogurt.

Whisk together until smooth.

Add the dry ingredients and toasted pine nuts to the wet ingredients.

Gently mix until fully incorporated.

Spoon the batter evenly into the prepared muffin liners.

Scatter a few toasted pine nuts on top of each muffin, gently pressing them into place.

Bake for 20 minutes, or until a cake tester inserted into the center comes out clean.

Let the muffins cool briefly in the pan before transferring them to a cooling rack.

To serve, dust with confectioners' sugar.