I was a little worried because this recipe is quite different from other muffin and quick bread recipes I have (no butter, for starters), but it was gorgeous. After mixing the filling I didn't trust the measurements because it was really runny, so I added the rest of the 8 oz. package of cream cheese... and it was still very runny. It baked up great, though, especially after making a little hollow in the batter to fill. I ended up using only a spoonful or two of batter in the bottom, then cream cheese, then the rest of the batter. Worked out better that way than my first batch. I was very generous with the cream cheese mixture and still had a bunch left over, but it baked up nicely as mini cheesecakes. :) My family says they're the best muffins we've ever made, so this recipe is definitely in our rotation. Thanks for posting.