Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.

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

In another bowl, whisk eggs until frothy, then stir in melted butter, molasses, milk, and vanilla extract until smooth.

Pour the wet mixture into the dry ingredients. Gently stir until the batter is just combined with small lumps remaining.

Divide the batter evenly among the muffin cups, filling each cup about three-quarters full.

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

For a simple glaze, whisk 1 cup powdered sugar with 1–2 tablespoons milk until smooth, then drizzle over cooled muffins.