Preheat oven to 400℉, convection if available. Prep your muffin tins with cooking spray or line a sheet pan with silicon muffin cups.
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Stir until well mixed and no streaks of spices are present.
In a large bowl, cream butter and brown sugar.
Add eggs and beat until well combined.
Stir in molasses, milk and vanilla extract.
Add the dry ingredients and slowly stir until ingredients are just combined. Do not over mix.
Divide batter into 12-14 muffin cups, each cup should be nearly full. Sprinkle with sugar.
Bake for 8 minutes at 400℉. Leave the muffins in the oven and reduce the oven temperature to 350℉. Bake for an additional 10 minutes, or until a toothpick inserted in the center comes out mostly clean.
Remove to a wire rack to cool. Store in an airtight container.