• Preheat the oven to 425°F.  (you will reduce the temperature to 350°F after the muffins have baked for 5 minutes)
• Coat a 12-cavity standard muffin with oil spray or line with cupcake papers.
• Dice the candied ginger slices and set aside.
• Peel, core and dice or chop the apples, add them to a bowl and set aside.  

The Dry Ingredients:

• Whisk together in a medium size bowl, the flour, baking powder, baking soda, salt, cinnamon and ground ginger, set aside.

The Wet Ingredients:

• In a large bowl, using an electric mixer or a whisk, beat together the brown sugar, butter, oil, eggs, sour cream and vanilla until well blended.  
• Add the dry ingredients, the reserved apples and diced ginger to the wet mixture.  Using a rubber/silicon spatula gently fold the mixture together, scraping the bottom and sides.  Mix only until the batter is combined, do not over-mix.  

Bake the Muffins:

• Fill the muffin cavities completely full, transfer to the oven and bake at the 425°F temperature for 5 minutes only; then reduce the oven temperature to 350°F and continue baking for an additional 12-15 minutes or until a toothpick inserted into the center comes out clean.  
• Remove the muffins from the oven and let cool in the pan for 5 minutes, then gently remove them from the pan and place on a wire cooling rack.  Cool completely before adding the glaze.

For the Glaze:

• In a small microwaveable dish, stir the powdered sugar, ground ginger and the cream together.  It will be a thick paste-like mixture. Transfer to the microwave and heat for 15 seconds or until the mixture has become a thick syrup.  
• Using a fork, drizzle the syrupy glaze over the tops of the muffins.  Allow the glaze to set before serving.