Preheat oven to 425°F. Grease or line muffin tins with liners.
In a medium bowl, mix together flour, cinnamon, ginger, cloves, salt, baking powder and baking soda, set aside.
In a large bowl, add melted butter, brown sugar and molasses and whisk to combine.
Whisk in egg until combined.
Add oil, vanilla, and buttermilk and combine until all wet ingredients are homogenous.
Add dry ingredients to wet, and mix until just combined. Do not overmix, batter will look a little lumpy.
Spoon batter into muffin tin. About ¼ cup in each, filling the muffin tin/liners about ¾ of the way full.
Generously sprinkle your coarse sugar over the tops of the muffins.
Bake muffins on center rack at 425°F for 5 minutes. After 5 minutes, reduce the temperature to 350°F and bake for another 17 minutes.
A toothpick inserted into muffin will come out clean, and the muffins will be very fragrant. Remove from tins and place on a wire rack to cool. Store in an airtight container for 3-4 days.
