Copycat Cracker Barrel Corn Muffin Recipe
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This Cracker Barrel Corn Muffin Recipe delivers golden, buttery muffins with the perfect balance of sweet and savory flavors. Made with rich buttermilk, this Southern favorite is tender, moist, and delicious with any meal. Enjoy with extra butter or honey, or change up the flavor with mix-ins!
Cracker Barrel Corn Muffin Recipe
While I may be known for my Italian recipes, I’m a Southern girl at heart. Give me simple, down-home recipes any day!
That’s why I’m so excited to share this recipe for Cracker Barrel corn muffins. It’s incredibly easy to make, and I usually have everything on hand already — no need for a special trip to the store.
And since each batch only takes about half an hour to make, I can throw them together quickly for just about any meal.
I like to keep them in rotation with these Texas Roadhouse rolls or copycat cheddar bay biscuits, depending on what I’m serving for dinner.
Trust me, you’re going to want to make double because these are the first things to disappear from the table!
Ingredient Notes and Substitutions
- Unsalted Butter – A must in any Southern recipe! Use some to grease the muffin pan (soften first) and more in the batter.
Let the melted butter cool a bit before mixing it with the other ingredients so it doesn’t cook the eggs. - Self-rising Flour – If you don’t have any, you can make your own with 3 simple ingredients! Mix 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.
- Cornmeal – This is not the same as corn flour, so pay close attention to the label. Cornmeal has a grittier texture and is a staple for cornbread and corn muffin recipes.
- Sugar – Granulated sugar is perfect for this Cracker Barrel corn muffin recipe, but you can substitute coconut sugar or honey if you prefer.
Reduce the amount to 3 tablespoons if using honey. - Eggs – You’ll get better results if your eggs are room temperature, but it’s not a requirement. Just be sure to whisk them really well before adding the dry ingredients.
- Buttermilk – Need an easy substitute? Stir 1 tablespoon of vinegar or lemon juice into 1 cup of regular milk (even plant-based milk!).
Let it sit for about 5 minutes to thicken, then use as directed. - Vegetable Oil – Regular vegetable oil is perfect, though canola or avocado oil would work as well.
Tips and Tricks to Make This Recipe for Cracker Barrel Corn Muffins
- Ingredient combos are key for the right texture.
Flour keeps the muffins light and fluffy, while cornmeal provides extra texture and all the corn flavor.
You need melted butter and oil too — so don’t try to use all of one or the other! Together, they create and moist and tender crumb, with butter adding flavor and oil keeping them nice and soft.
- Don’t overmix the batter.
Yes, I say this a lot, but it really makes a big difference! Overmixing will almost always create tough, dense, and dry baked goods.
When it comes to this Cracker Barrel corn muffin recipe, stir just until the dry ingredients are moistened and you no longer see streaks of flour.
- Grease the muffin pan really well.
I like to rub softened butter into each of the wells instead of using cooking spray. Not only does the butter prevent the muffins from sticking, but it helps with browning and adds loads of flavor too!
- Let muffins rest after baking.
It’s best to let them cool in the pan for about 5 minutes, which also makes them easier to remove. However, don’t leave them too long or they’ll overbake!
Prep Ahead
- Soften butter to grease pan
- Melt butter for the batter
- Bring eggs to room temp
Kitchen Tools You Will Need
- Muffin Pan – Silicone is a great non-stick option, but a standard metal pan helps muffins to brown evenly all the way around.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Whisk – These have held up for over 10 years and are still as good as the day I bought them.
- Cookie Scoops – Large scoops make it easier to divide the batter into the pan. Also great for meatballs, cookies, ice cream, and portioning out leftovers!
Serving Suggestions
Corn muffins go so well with cozy dishes like chili, soups, and stews. But don’t limit them to wintertime — they work great with BBQ favorites like pulled pork, chicken, your favorite steak, and even seafood.
They’re also delicious on their own! Drizzle each Cracker Barrel corn muffin with some honey (hot honey would be incredible!) when they’re warm from the oven.
Or, split them open and slather on some honey butter after serving.
Storing and Reheating Cracker Barrel Corn Muffins
Keep leftovers in an airtight container so they don’t dry out. These homemade Cracker Barrel corn muffins will last for 2 days on the counter or up to a week in the refrigerator.
You can also freeze them for even longer storage. Wrap each Cracker Barrel corn muffin in plastic wrap, then place them in a Ziploc freezer bag and store for up to 3 months.
Thaw on the counter or warm muffins in the oven for about 5 minutes at 350°F. To microwave, wrap each one in a damp paper towel and heat for 20-30 seconds.
Cracker Barrel Corn Muffin FAQ
Mainly how they’re baked! Cornbread is typically made in a cast iron skillet or baking dish, while corn muffins are made in a muffin pan.
The batter is usually the same for both, though the amount of sugar can vary depending on whether you want more savory or more sweet results.
Absolutely! Make the batter as directed with double the ingredients, then divide it into two greased muffin pans.
They’ll bake in the same amount of time, though you may want to rotate the pans halfway through so they brown evenly.
For extra savory flavor, mix ½ cup of shredded cheddar cheese and about a tablespoon of chopped jalapeños into your corn muffin batter. Sometimes, I’ll add some finely grated onion instead of the peppers.
If you prefer something sweet, try fresh or frozen blueberries instead! I find that ½ cup is a good amount for this Cracker Barrel corn muffin recipe. Toss the berries in a little flour first so they don’t sink to the bottom. This will also prevent frozen blueberries from bleeding into the batter.
Enjoy!
With love, from our simple kitchen to yours.
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Copycat Cracker Barrel Corn Muffin Recipe
Equipment
Ingredients
- softened butter, for greasing the muffin tin
- 1 cup self-rising flour
- 1 cup cornmeal
- 1/4 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup salted butter, melted
- 1/4 cup vegetable oil
Instructions
- Preheat your oven to 400°F (200°C). Use softened butter to generously grease a muffin tin, ensuring each cup is well coated.
- In a large bowl, combine the self-rising flour, cornmeal, and sugar. Stir until well blended.
- In a separate medium bowl, whisk together the eggs, buttermilk, melted butter, and vegetable oil until smooth.
- Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay to keep the muffins tender.
- Evenly divide the batter among the greased muffin cups, filling each about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes. Serve warm and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2024
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