FOR THE MUFFINS:

1. Heat oven to 425 degrees and line 2 muffin tin with large lotus style baking cups.** Skip every other muffin cup to ensure each muffin has enough space to bake (you will have 6 muffins liners in each of 2 muffin tins).
2. In a large mixing bowl, combine flour, salt, baking soda, ginger, cinnamon and cloves. Set aside.
3. In a small sauce pan, heat the molasses and butter until melted, stir frequently. 
4. In a medium mixing bowl, combine brown sugar, egg, yogurt and milk. Add mixture to the heated molasses and butter. Whisk to incorporate and then pour contents of the pan over the dry ingredients. Use a rubber spatula to mix until just incorporated. Batter will be very thick.
5. Fill the prepared muffin tin cups to the top using a 1/4 cup muffin scoop. 

FOR THE STREUSEL TOPPING:

1. In a mixing bowl,  combine brown sugar, pecans, oats, cinnamon, ginger and butter. Mix to combine. Scoop topping over the prepared muffins making sure to distribute evenly. Use the back of a spoon to gently press the mixture down.
2.  Bake muffins for 5 minutes at 425 F. Keeping the muffins in the oven, reduce the temperature to 350 F and continue to bake for 13-15 more minutes. Muffins are finished when an inserted toothpick comes out clean. Do not over bake.

FOR THE MAPLE GLAZE:

1. As the muffins cool, prepare your maple glaze by mixing powdered sugar, maple syrup and milk together in a small bowl. Add more powdered sugar if you want it thicker and additional milk if you want it thinner.
2. Use a fork to drizzle the glaze over cooled muffins.