Preheat your oven to 400°F (200°C) and prepare your muffin tin by greasing or lining it.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, salt, and granulated sugar.

In a separate bowl, whisk together the eggs, milk, plain Greek yogurt, melted coconut oil, and vanilla extract.

Gently fold the wet ingredients into the bowl of dry ingredients.

Spoon the batter into the muffin tin, filling each cup about two-thirds full.

Bake for 18-20 minutes until golden brown and a toothpick comes out clean.

Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

In a small bowl, whisk together the confectioner’s sugar, CBD oil (if using), and water to achieve a smooth consistency.

Drizzle the glaze over the cooled muffins and sprinkle with candied ginger if desired.