Preheat the oven to 350 degrees F. Line a muffin tin with liners. In a bowl, whisk together the flour, ginger, baking pwoder, cinnamon, nutmeg, salt and cloves. Set aside.
In a larger bowl, whisk together the brown sugar and egg. Once combined, whisk in the molasses, maple syrup and vanilla extract. Whisk in the melted butter until fully combined. Stir in the dry ingredients until just combined – do not overmix! Before the dry ingredients are fully incorporated, stir in the milk until you have a smooth batter.
Add the batter to the muffin cups, filling them up about 3/4 of the way full. Top each with a generous sprinkle of raw sugar. Bake for 18 to 20 minutes, or until the muffin tops are fully set and no longer jiggly.