Who doesn't love a soft warm cornbread muffin? I don't think I've ever met a person who doesn't adore them.  I decided to use Bob's Red Mill Stone Ground Cornmeal Muffin Mix.

I simply followed the recipe on the back and Ta Da! Warm delish muffins. I have to say these are one of my favorite muffin mixes. I wish it was a tad bit sweeter but that would be my only tweak. The whole bag will make 2 dozen muffins. All you need is water, eggs, oil and the mix. 

To make them slightly sweeter, consider adding a touch of honey. 

These were super juicy and moist. I definitely plan to make these again for sure!

While the original recipe says this will make 16 muffins, I made 12 large muffins and they turned out great. The only small issue I had was the muffin seems to stick a little to paper liners. I love my silicone liners and the muffin didn't stick to those at all.

Ingredients for muffins:
2 cups flour
1/2 white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 8oz can of crushed pineapple
1 egg
3/4 cup milk
1/4 cup melted butter

Ingredients for topping:
1/4 cup melted butter
1/4 teaspoon cinnamon
1/3 cup brown sugar
1/2 cup flour

Preheat over to 375 degrees F. In a large bowel mix dry ingredients (flour, sugar, baking powder and salt).
Then add wet mixture (beaten egg, 1/4 pineapple juice from can, milk and butter).
Blend together well. Fill muffin pan.
Top muffins with one spoonful of crushed pineapple.

Mix topping ingredients together and spoon onto muffins.
Bake for 30 minutes or until toothpick comes out clean.
If making 12 muffins instead of 16 add 2 minutes to baking time.

Enjoy!