Preheat oven to 350°F. Grease baking sheet(s) and set aside.
In a medium-sized mixing bowl, stir together flour, baking soda, salt, cornstarch, ginger, ¾ teaspoon cinnamon, and cloves. In a separate large mixing bowl, cream together butter, yogurt, ¼ cup granulated sugar, and brown sugar until ingredients are well mixed. It's okay if the butter isn't perfectly smooth.
Add egg and molasses, and mix on medium speed until blended. Reduce speed to low-medium and gradually add flour mixture, scraping down sides periodically, until flour is just blended.
Using a medium-sized cookie scoop (or a spoon), place rounded muffin tops onto prepared baking sheet(s), taking care to leave 1 ½-2" between scoops. In a small bowl, mix together remaining 1 tablespoon of granulated sugar and ¼ teaspoon cinnamon. Sprinkle cinnamon sugar topping over top of each muffin top (there may be some extra).
Bake for 8-9 minutes, or until tops are golden brown and spring back when pressed lightly. Transfer muffin tops to a wire rack to cool completely.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.