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For the muffins:
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Preheat oven to 200u00b0C (400u00b0F, Gas 6). Line a 12-hole muffin pan with muffin cases, and set aside.
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Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and chocolate chips. Set aside.
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Whisk together egg, buttermilk, and oil. Pour wet ingredients into the dry ingredients and mix until just combined. Do not over-mix.
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Divide batter evenly between the muffin cases, filling only 1/4 way.
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For the cinnamon swirl:
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In a small, microwaveable bowl, melt butter. Mix in cinnamon and sugar. Add about 1/2 teaspoon of the mixture on top of each muffin batter, then using a fork, give it a swirl a few times. Fill with more batter until 1/2 full. Repeat with the cinnamon sugar mixture, then top with the remaining batter.
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Using the remaining cinnamon sugar mixture, create swirls on top. Sprinkle with the extra chocolate chips.
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Bake for 15-17 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 10 minutes in the pan, then transfer them to a wire rack to cool completely.
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For the cream cheese frosting:
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Using a handheld or stand mixer fitted with the paddle attachment, beat butter and cream cheese together until combined. Beat in icing sugar until combined. Add milk until smooth and at desired consistency. Drizzle frosting over the cooled muffins.
