Preheat oven to 425°F (218°C). Grease a 12-count muffin pan or line with muffin liners.

Cut butter into pieces and microwave with molasses for 1 minute. Whisk to combine, then set aside to cool slightly.

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

Whisk brown sugar, egg, yogurt, and milk into the butter/molasses mixture until smooth.

Pour the wet ingredients into the dry and whisk until just combined. Batter will be thick and lumpy.

Divide batter evenly into muffin cups, filling to the top. Sprinkle with coarse sugar if using.

Bake at 425°F (218°C) for 5 minutes, then lower oven to 350°F (177°C) and bake another 15–16 minutes, until tops are cracked and centers set. Cool in the pan for 5–10 minutes.

For the glaze, mix confectioners’ sugar, lemon juice, and milk in a bowl. Adjust consistency as needed. Drizzle over warm muffins.