Preheat oven to 375 degrees F. Line a muffin pan with cupcake liners.
In a large bowl, add both granulated and light brown sugars, molasses, oil, and butter. Beat with a hand mixer on medium until combined.
Add in the egg and vanilla. Beat until combined.
In a separate bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk until combined.
Alternate adding the dry ingredients and milk into the wet ingredients starting and ending with the dry ingredients. Beat after each addition before adding the next.
Using a scoop or spoon, fill the cups up with batter about ¾ of the way full.
Place in the preheated oven and bake for 15-20 minutes. It may take longer depending on how full your cups are.
When the muffins come out, sprinkle with a little sugar and allow them to cool.
Can be stored covered at room temperature for 3-4 days.