1. Preheat your oven to 375 F (190 C). Line a 12-cup muffin tin with paper liners or grease it thoroughly with non-stick spray.

2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Make sure there are no lumps, especially in the brown sugar, to ensure even distribution of flavors.

3. In a separate medium bowl, whisk together the egg, milk, unsulfured molasses, and melted butter until well combined. The mixture should be smooth and uniform.

4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine and will result in tender muffins. Overmixing can lead to tough muffins.

5. Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the batter.

6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. You can use an ice cream scoop for easy and consistent portioning.

7. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back when lightly touched.

8. Once baked, remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.