Grab a large mixing bowl and whisk together all purpose flour, spices, salt, baking powder, and baking soda. Set aside.
In a separate large bowl, whisk together brown sugar, sugar, eggs, melted butter, buttermilk, vegetable oil, and molasses. Whisk for 1-2 minutes, then add sour cream and continue to whisk until mixture is nice and smooth.
Fold the dry ingredients into the wet ingredients until just combined. Cover the muffin batter with plastic wrap and allow it to sit in the refrigerator for 1-2 hours.Preheat the oven to 425 degrees F.
Line a muffin pan with muffin liners in every other cup. Add ⅓ cup of muffin batter to each cup. Sprinkle with a little turbinado sugar (coarse sugar) and bake for 5 minutes. Then reduce the heat to 350 degrees F and continue to bake for 12-14 minutes, until a toothpick comes out clean from the center of the muffin.
While the muffins bake, whisk together powdered sugar, heavy cream, vanilla extract, maple extract, and a pinch of salt to make the maple glaze.
Allow the muffins to cool completely.
Once the muffins have cooled completely, drizzle the glaze on top for the perfect breakfast!