Hey Linsy, I have a cheesecake muffin question for you. I made your muffins tonight; the batter was AWESOME...haven't eaten one yet. Here's my question: my muffins look sort of small and sad. I made half the recipe 'cause I didn't have but one package of cream cheese and used paper muffin cups to line my muffin tin.

While baking they cracked across the tops (expected since it's cheesecake), but they were nice and fat - filled the muffin cups. When I took them out, they looked deflated and a bit small. Do you think I just didn't fill the cups enough? Half the recipe made 7; I was afraid to fill 6 cups really full. Did I overcook them?

I did remember to put water in the empty tins...Thanks for your good-cookin' help!

Hi Sandy. I think you've gotten me mixed up with fatklr, the muffin recipe is hers. I wish I could help but I've never made them. If they taste great, though, then there shouldn't be a problem. I hope you get it figured out!

Hey sandyfanny,

If you cooked them at 350 for 20 minutes, you didn't over cook them. When I make the cheesecake muffins, I usually fill the cups 3/4 of a way up because they will shrink down a bit. The cracked tops are normal. I made chocolate cheesecake (just threw some unsweetened cocoa in the mix) muffins with a sweet sourcream topping this past weekend (yummy!!!)

Thanks, ladies. The muffins taste delicious; next time, I'll try chocolate or I'll put a little fresh grated lemon peel in the batter.