First things first, preheat your oven to 350°F (175°C) and grease your muffin tin or line it with muffin papers to prevent sticking.

Note: Always check your oven’s temperature with an oven thermometer to avoid any baking mishaps!

In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Ensuring these ingredients are well combined will give your muffins that perfect spice distribution.

In a separate bowl, blend the melted butter, molasses, hot water, and brown sugar until smooth. Crack in the egg and whisk until you achieve a homogenous mixture.

Warning: Be careful not to overmix after adding the egg, as this can result in tough muffins.

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until the flour is moistened. Small lumps are fine—they actually help keep the texture light!

Fill each muffin tin cup about three quarters of the way to the top with batter. For about 20 minutes, or until a toothpick stuck in the middle of a muffin comes out clean, bake in an oven that has already been hot.

Note: Keep an eye on your muffins to avoid overbaking. Every oven is different!

Take the muffins out of the oven and let them cool for 5 minutes in the pan. Then, move them to a wire rack to cool all the way through.