2 cups (240g) all-purpose flour
1/2 cup (100g) strongly packed light or dark brown sugar
2 teaspoons of ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg powder
6 tablespoons (85g) unsalted butter, melted and slightly cooled
Preheat oven to 400° F. Line 12 standard muffin cups with paper liners. (Or cup grease if you don’t want to use a liner.)
Whisk together the flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg in a large bowl. Make a well in the middle.
Put the eggs in a separate bowl, and beat them lightly. Add the butter, molasses, and milk, and stir to combine.
Pour the butter mixture into the wells in the flour mixture. Stir just until combined.
Divide the batter between the prepared muffin cups, using about 3 tablespoons of batter to fill each cup 3/4 full. If you like, sprinkle the top of each muffin with a heavy pinch of coarse sugar.
Bake for 12 to 15 minutes, or until a pick inserted in the center comes out clean.
Cool the muffins in the pan on a wire rack for 10 minutes. Then transfer the muffins from the pan directly to a wire rack to cool completely.
Serve with any beverage or juice.