Gingerbread Muffins with Lemon Glaze

These gingerbread muffins have beautiful crackly tops robust spice flavor and are finished with zippy lemon glaze. Feel free to skip the glaze for plain gingerbread muffins. See last step for freezing instructions.
Ingredients
Gingerbread Muffins
12 cup 8 Tbsp 113g unsalted butter
34 cup 180ml unsulphured or dark molasses do not use blackstrap I prefer Grandmas brand
2 and 23 cups 334g all purpose flour spooned leveled
1 and 12 teaspoons baking soda
14 teaspoon salt
1 and 12 teaspoons ground cinnamon

1 and 14 teaspoons ground ginger
12 teaspoon ground cloves
12 cup 100g packed light or dark brown sugar
1 large egg at room temperature
12 cup 120g plain yogurt or sour cream at room temperature
12 cup 120ml milk at room temperature
optional coarse sugar for sprinkling
Lemon Glaze
1 cup 120g confectioners sugar or more as needed
2 Tablespoons fresh lemon juice
1 Tablespoon 15ml milk
Instructions
Preheat oven to 425F 218C. Generously grease a 12count muffin pan with butter or nonstick spray or line with muffin liners. Set aside.