Preheat oven to 400 degrees F. In a large bowl, mix together flour, baking powder, kosher salt, instant pudding powder and granulated sugar.
In another bowl, whisk together oil, milk, eggs and yogurt. Pour into the dry ingredients and fold until just combined.
Line a jumbo muffin tin with muffin cups or spray with nonstick spray. Portion out the muffins evenly. I like to use an ice cream scoop. Sprinkle the tops with coarse sugar. Bake for 22 to 25 minutes, until a toothpick comes out clean.