Gingerbread Muffins with Lemon Glaze

Cut the butter into smaller pieces so it melts easier. In a large microwavesafe bowl heat the butter and molasses together in the microwave on high for about 1 minute. Whisk until thoroughly mixed together. Set aside to slightly cool as you mix the dry ingredients together.
Whisk the flour baking soda salt cinnamon ginger and cloves together.
Into the molassesbutter mixture whisk the brown sugar egg yogurt and milk until all wet ingredients are combined. Pour wet ingredients into dry ingredients and whisk until just combined. Do not overmix. Batter will be thick and a little lumpy.
Divide batter among prepared muffin pan filling all the way to the top. Sprinkle with coarse sugar for added crunch recommended! if desired. Bake at 425F for 5 minutes then keeping the muffins in the oven reduce the oven temperature to 350F 177C and continue to bake for 1516 minutes until the tops
are cracked and centers are set. Use a toothpick to test. Allow to cool for 510 minutes in pan before glazing and serving.
Make the glaze As the muffins cool prepare your lemon glaze by mixing all of the ingredients together in a medium bowl. If desired add more confectioners sugar to thicken or more milk to thin out. Drizzle on top of warm muffins. Icing will set as the muffins cool so these are great for storing andor transporting.
Cover leftover iced or plain muffins and store at room temperature for 2 days or in the refrigerator for 1 week. Muffins iced or plain freeze well for up to 3 months. Thaw in the refrigerator or on the counter.