Preheat oven, grease pan:

Set the oven to 425°F (220°C). Grease a muffin pan thoroughly with nonstick spray.

Melt molasses and butter:

In a large microwave-safe bowl, heat the molasses and butter for roughly 1 minute until the butter liquefies. Stir well and let cool.

Whisk dry ingredients:

In another large bowl, whisk the flour, ginger, baking soda, cinnamon, cloves, nutmeg, and salt until uniform.

Mix wet ingredients:

To the cooled molasses mixture, add the brown sugar, sour cream, milk, and beaten egg; mix until thoroughly incorporated.

Combine wet and dry:

Pour the wet mixture into the dry ingredients, stirring until barely combined; avoid overworking. The batter will be thick with some lumps.

Fill muffin cups:

Fill each prepared muffin cup to the brim with batter. Optionally sprinkle coarse sugar on top for a crunchy texture (strongly suggested).

Bake with temperature change:

Bake for 5 minutes at 425°F (220°C). Then lower the oven temperature to 350°F (175°C) without opening the door and continue baking for 11-14 minutes, until a toothpick inserted in the center emerges clean. The initial high heat then reduction promotes a domed top.

Cool muffins:

Take the muffins out of the oven, let them rest in the pan for a few minutes, then move to a wire rack to cool completely.

Make lemon glaze:

For lemon glaze: whisk ½ cup powdered sugar with 1-2 tbsp lemon juice until smooth and your preferred thickness.

Glaze and serve:

If desired, drizzle lemon glaze over the cooled muffins. Serve and enjoy.

Make vanilla glaze:

For vanilla glaze: combine ½ cup powdered sugar, 1-2 tbsp milk, and ½ tsp vanilla extract; whisk until smooth and your preferred thickness.