Soft chocolate chips muffins

 I don't make muffin often, because my sister always says that it's too dry to her taste.

Actually for the traditional muffin recipes, most of them use less fat than cupcake, and they should be served warm as the texture will be soft and moist. So, if I want to make it, I have to find the recipe that my family will enjoy, haha. 
This recipe is close to cupcake (or should I call it cupcake, hehe). When using the same method as making the sponge cake you will add a lot of air into the batter and the result, you will get every light texture muffin. Beating the egg white with the sugar until firm peak formed will guarantee that the batter will has enough air bubble (it's easier than beating the whole egg).
I use chocolate chips for my muffin, but you can change into dried fruits too (cut them into small pieces and mix with 1 tbsp of the flour in the recipe before folding).

 Soft chocolate muffins 

Make 8 muffins

90 g ...................... Cake flour
1/4 tsp .................. Baking powder
2 ........................... Egg yolks
2 ........................... Egg whites
80 g ...................... Granulated sugar
40 g ...................... Whipping cream
60 g ...................... Unsalted butter
.............................. Pinch of salt
70 g ...................... Chocolate chips

Preheat an oven to 170C
Line 8 muffin tins with paper baking cups.

 Put whipping cream and butter into a microwavable cup.

 Heat in the microwave until the butter melt, set aside.

 Beat the egg whites and a pinch of salt until foamy.
Add the sugar gradually, and beat until firm peak formed.

 Put the egg yolks into the bowl and beat to combine.

 The mixture will be thick.

 Spoon 1/2 cup of the batter into the melted butter cup.

 Sift the flour and baking powder into the bowl, and fold to combine.

 Pour the melted butter mixture and batter back into the bowl, and fold to combine.

 Pour the chocolate chips into the bowl.

 Fold to combine.

 Divide the batter into the prepared muffin tins.

Bake for 18-22 minutes or until the top of the muffin spring back when touch lightly.
Let the muffin cool slightly before serving.

Soft chocolate chips muffins