Preheat oven to 400 degrees Fahrenheit. Grease or line with paper cups a 12-cup muffin tray and set aside.
In a large mixing bowl, beat the brown sugar, molasses, milk, olive oil, and egg with a silicone spatula.
Add to it the flour, baking powder, ginger, salt, baking soda, cinnamon, and allspice, mixing until just combined.
Stir in the cinnamon chips.
Using a medium cookie scoop, portion out the batter evenly between the 12 muffin cups.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Leave in muffin tray for 5 minutes, then transfer to a wire rack to cool completely.
Once muffins are cool, put chopped white chocolate in a zip top bag and microwave at 50% power for 30 second increments until melted, squeezing the bag each time to evenly distribute heat.
Snip the corner off the bag and drizzle the white chocolate over the tops of the muffins, allowing to set before serving.