Preheat your oven to 425°F (220°C) and spray a muffin tray with non-stick cooking spray.

In a microwave-safe bowl, combine molasses and butter, heating for about 30 seconds to 1 minute until melted.

In a large mixing bowl, whisk together flour, ginger, baking soda, cinnamon, cloves, nutmeg, and salt.

In another bowl, mix the cooled molasses mixture with brown sugar, sour cream, milk, and egg until smooth.

Gradually fold the wet ingredients into the dry mixture until just combined.

Spoon batter into the prepared muffin tray and sprinkle with coarse sugar if desired.

Bake for 5 minutes at 425°F, then reduce to 350°F (175°C) for another 11 to 14 minutes.

Allow muffins to cool in the tray for 5 minutes, then transfer to a wire rack.

Mix powdered sugar with lemon juice until smooth for the glaze.

Drizzle the lemon glaze over cooled muffins before serving.