Heat oven to 400 degrees F. Line muffins cups with paper liners. In a large bowl, combine mix, water, pineapple, raisins, and egg. Stir just until dry particles are moistened. Fill prepared muffin cups half full; place 1 cream cheese cube on top of batter in each muffin cup; top each with one teaspoonful of the remaining batter.
Bake at 400 degrees F for 20 to 25 minutes or until top springs back when lightly touched. Cool 5 minutes; remove from pan. Brush with melted butter; sprinkle lightly with sugar. Serve warm. Refrigerate leftovers.
Yield: 12 muffins