Preheat your oven to 350°F (175°C) and line your muffin tins with paper liners or grease them lightly.

In a mixing bowl, combine the molasses and unsalted butter. Stir until smooth and creamy.

In another bowl, whisk together the flour, ground ginger, baking soda, ground cinnamon, ground cloves, ground nutmeg, and salt.

Gradually incorporate the dry ingredients into the molasses mixture, mixing until fully combined.

Now, mix in the brown sugar, sour cream or yogurt, whole milk, and egg. Whisk until everything is well combined.

Spoon the batter evenly into the prepared muffin tins, filling each about two-thirds full.

Generously sprinkle coarse sugar on top of each muffin.

Place the muffins in the preheated oven and bake for 20 minutes, or until a toothpick comes out clean.

Once baked, let the muffins cool in the tins for a few minutes before transferring them to a wire rack.

For the lemon glaze, mix 1/2 cup powdered sugar with fresh lemon juice until smooth.

For the vanilla glaze, blend another 1/2 cup powdered sugar with milk and vanilla extract until desired consistency.

Drizzle the glazes over the muffins before serving, and enjoy!