FOR THE MUFFINS:

1.  Heat oven to 425 degrees and line muffin tin with paper or silicone muffin liners. In a large bowl, combine flour, salt, baking soda, ginger, cinnamon and cloves. Set aside.

2.  In a microwave safe bowl, heat the butter and molasses for 1 minute. Stir until combined. Set aside.

3.  In a medium bowl, combine coconut sugar, egg, yogurt and milk. Pour into the butter/molasses mixture and whisk until everything is incorporated. Pour the wet ingredients into the dry and mix until just combined. Do not over mix. Batter will be thick.

4. Fill the muffin tins to the top and set aside. I like to skip every other muffin cup when I use large lotus cupcake liners as shown in pics and video.

FOR THE STREUSEL TOPPING:

1. In a mixing bowl,  combine coconut sugar, pecans, cinnamon, ginger and butter. Mix to combine. Scoop topping over the prepared muffins evenly. Use the back of a spoon to make sure it is spread over the entire muffin top.

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 or they will be dry.

FOR THE MAPLE GLAZE:

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