Mix flour, baking soda, salt, cinnamon, ginger, and cloves together in a small mixing bowl and set aside.
In a larger mixing bowl, beat oil, molasses, and brown sugar together until smooth. Then add eggs and sour cream and beat again.
Stir in half the dry ingredients until just mixed, then add half the milk. Repeat with remaining dry ingredients and milk, stirring just until combined.
Divide batter between 12 paper-lined, or greased muffin cups.
Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and let cool 10 minutes in tin, then remove and cool on wire rack.
While muffins cool, combine glaze ingredients until smooth, then drizzle over muffins and serve.
Notes
An equal amount of lighter molasses can be substituted and will result in a milder flavor.