In a medium-sized bowl, sift together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.

In a separate large mixing bowl, combine the melted butter and granulated sugar. Whisk vigorously until the mixture turns creamy and well incorporated.

Add the eggs one at a time, beating each into the mixture until fully combined. Whisk each egg for about 30 seconds, allowing the batter to become slightly paler and more voluminous after each addition.

Stir in the Greek yogurt and vanilla extract, whisking until the batter is velvety and smooth with no visible lumps.

Pour in the heavy cream and continue whisking until the batter achieves a silky consistency.

Gently fold in the dry ingredients, mixing just until no visible streaks of flour remain. Be cautious not to overmix, ensuring the muffins stay light and tender.

Cover the bowl with plastic wrap, a lid, or a clean kitchen towel, and allow the batter to rest at room temperature for 1 hour. This resting period enhances the muffin texture.

Meanwhile, preheat your oven to 425°F (218°C) and line a muffin tin with 12 paper liners.

Once rested, use a large cookie scoop to portion the batter evenly among the muffin cups, filling each to the brim. You should have just enough batter for 12 generous muffins.

Optionally, sprinkle 1 to 2 teaspoons of granulated sugar over each muffin to create a delightfully crisp muffin top.

Place the muffin tray into the preheated oven and bake for 5 minutes.

Without opening the oven door, lower the temperature to 375°F (190°C) and continue baking for an additional 8 to 10 minutes. The muffins are ready when they turn a beautiful golden hue and the centers spring back when lightly pressed.

Remove the muffins from the oven and allow them to cool in the pan for 10 to 20 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for the best flavor and texture.