Preheat oven to 350 degrees. Spray 16 muffin cups, in a standard size muffin tin, with nonstick cooking spray or line with paper liners.
For The Muffins: In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves and salt until combined. Set aside.
In a large mixing bowl, using an electric mixer, beat together butter and sugar until combined. Beat in eggs until combined. Beat in molasses until combined. Add half of the flour mixture and mix just until most of the flour disappears. Add the remaining flour and mix until most of the flour disappears (don't overmix). Gradually add the water and beat until blended. Scoop batter into prepared muffin pan.
For the Crumb Topping: In a small mixing bowl, combine the flour, brown sugar, ginger, cinnamon and salt. Add the melted butter and mix with a fork until it clumps and large crumbs form.
Sprinkle muffin tops evenly with crumb mixture, gently pressing it into the batter slightly. Bake in preheated oven until a toothpick inserted into the center of the muffins comes out clean, about 25 minutes. Lay a sheet of foil under the length of a wire rack. Place pans on the rack and cool 10 minutes. Remove muffins from pan and place on wire rack and cool completely.