Steps

• Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
• In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside.
• In a large mixing bowl, beat the softened butter and dark brown sugar until light and fluffy.
• Add the eggs one at a time, mixing well after each. Then stir in the molasses and sour cream/yogurt until combined.
• Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Fold in any optional add-ins if desired.
• Fill each muffin cup about two-thirds full with batter.
• Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.
• Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
• Whisk together powdered sugar and milk until smooth for the glaze. Adjust consistency as needed.
• Drizzle the glaze over cooled muffins and serve.