Hi Susan, We're glad to hear you gave this recipe a try. It sounds like you might have used a cream cheese that contained a high amount of moisture. This would evaporate during baking and the rest of the filling would sink, leaving a bit of a gap between the filling and the top. Try switching up the brand the next time you use it, and be sure you're using King Arthur all-purpose or white whole wheat flour. Other kinds of flour may not contain enough protein to maintain the structure of the muffins. I hope that helps! Kye@KAF

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