I was intrigued by these muffins since I really like figs, honey, and goat cheese. I think it could have been better had i used a different kind of cheese. I made the mistake of using feta because it was in my fridge and it's a type of goat cheese. so when the muffins cooled the cheese re-solidified and created a weird consistency. Next I time would add lemon zest to whole batter and use a more neutral, softer cheese, lie a very mild goat cheese. One last thing, the batter (once cooked) was sooo sticky, the paper wouldn't peel off. I'm wondering if I made a mistake somewhere or if it's the tendency of this recipe. it's not a problem i've ever run into.