• In a medium mixing bowl, combine flour, baking powder, baking soda, salt, ground ginger, and cinnamon. Stir and set aside.
• In a large bowl, whisk together the beaten eggs, vegetable oil, molasses, Greek yogurt, brown sugar, granulated sugar, and vanilla extract until smooth.
• Slowly add the dry ingredient mixture to the wet ingredients. Mix until just combined—avoid overmixing so the muffins stay tender.
• Line a 24-count muffin tin with paper liners. Fill each cup about 2/3 full with batter.
• Bake at 350°F for 25–30 minutes, or until the tops spring back lightly when touched. Cool in the pan for a few minutes, then transfer muffins to a rack to cool completely.

🎨 Make the Simple Glaze

• In a small bowl, mix powdered sugar and milk until smooth, adjusting milk for your preferred thickness.
• Drizzle the glaze over the cooled muffins using a spoon. Add more or less glaze depending on your preference.