• Preheat the oven to 425°F (220°C), no fan. Line a 12-cup muffin tin with tall muffin liners.

Dry ingredients

• In a medium bowl, whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves.
  2 cup all-purpose flour, ¾ teaspoon baking soda, ¾ teaspoon baking powder, ½ teaspoon salt, 2 teaspoon ground ginger, 1½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves

Wet ingredients

• In a large bowl, whisk together oil, both sugars, and molasses until smooth.
  ½ cup neutral oil, ½ cup granulated sugar, ½ cup dark brown sugar, packed, ⅔ cup molasses
• Add eggs, yogurt, milk, and vanilla. Whisk until fully combined.
  2 large eggs, ½ cup full-fat plain yogurt, ⅓ cup full-fat milk, 1 teaspoon vanilla extract
• Add dry ingredients to wet. Fold gently with a spatula until just combined.

  👉 Cue: batter should be somewhat thin yet scoopable, with no visible flour pockets. Small lumps are fine.
• Divide batter evenly into 12 cups, filling each about ¾ full.

Bake

• Bake for 6 minutes on the middle rack. Without opening the door, reduce to 350°F (175°C), and continue baking for another 16-18 minutes.

  👉 Cue: muffins are domed, deep brown, a few natural cracks. Toothpick in center comes out clean or with moist crumbs.

Cool

• Let muffins sit in pan 5 minutes, then transfer to a wire rack to cool completely.

Glaze (optional)

• Whisk powdered sugar, milk (add 1 tablespoon at a time until you get the desired consistency), and vanilla until smooth and pourable. Drizzle over cooled muffins.

  👉 Cue: glaze should form visible ribbons across domes without soaking in immediately.
  1 cup powdered sugar, 2-3 tablespoon milk, ½ teaspoon vanilla extract