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    Home » Muffins

    Copycat Cracker Barrel Corn Muffins

    Published: Nov 29, 2022

    Copycat Cracker Barrel corn muffins are easy to make at home from scratch! Slightly sweet and very buttery!
    Jump to Recipe
    Total Time 25 minutes

    Country cooking at its best! This easy quick bread recipe is the perfect addition to any meal.

    Overhead view of corn muffins in a muffin pan.
    Jump to:
    • ❤️ Why I love this recipe
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🥫 Storage
    • 🧑🏻‍🍳 Baker's notes
    • ✨ FAQs
    • 🫶 We recommend
    • Copycat Cracker Barrel Corn Muffins

    ❤️ Why I love this recipe

    • By using self-rising flour the leavening is already mixed in with the flour and making the recipe easier.
    • Corn muffins are so versatile - a fun addition to any meal - and can go sweet or savory.
    • Who doesn't love learning to recreate your favorite dish from your favorite restaurant?

    This Cracker Barrel cornbread recipe is spot on. Copycat recipes are fun to make - and this one delivers delicious cornbread muffins.

    🧾 Ingredients

    This is an "at a glance" list of ingredients. You'll find the list and the measurements in the printable recipe card below.

    Labeled ingredients for this recipe.

    🔪 Instructions

    You'll find the full instructions in the printable recipe card below.

    Step by step images showing how to make corn muffins.
    1. Combine dry ingredients, giving them a good mix so they are evenly combined.
    2. Whisk the eggs in a large bowl until they are completely combined. Add the buttermilk, honey, and cooled melted butter.
    3. Add the dry ingredients to the wet ingredients and mix just until blended.
    4. Spoon into prepared muffin cups and bake.

    🥫 Storage

    Muffins are easy to store and also easy to serve again.

    Leftover muffins will be fine in an airtight container on the counter for at least 3 days.

    Leftover muffins can also be flash-frozen and transferred to an airtight container. Stored in the freezer, they will stay perfect for up to 3 months. Frozen muffins can be heated in the microwave for 0:45 to a minute.

    🧑🏻‍🍳 Baker's notes

    ⭐ Expert Tip: Don't overmix the batter. The muffins will be coarse and dry. Mix just until blended - some lumps are fine.

    • Baking requires exact measurements and times. Make sure you preheat the oven and prepare your baking pans before you start.
    • Follow the order of the ingredients as set out in the recipe.
    • Start with room-temperature ingredients.
    • If you've had the cornmeal for awhile make sure it's still good. Cornmeal can go rancid.
    • An instant read thermometer stuck in the center of a muffin should read between 195F and 200F when the muffins are done.
    Corn muffins with butter on them.

    💡Great Idea: For a new twist, try Cornbread Croutons. Cut your leftover cornbread into cubes. Spread them on a baking sheet and sprinkle them with olive oil, kosher salt, and a grind of fresh pepper. Bake for approximately 30 minutes at 300 degrees F. Serve on soups, chili, and salads.

    ✨ FAQs

    What is the difference between yellow cornmeal and white cornmeal?

    Believe it or not, the only real difference between the two is the color of the kernels before grinding. Some cooks think that the white cornmeal is ground to a finer texture than yellow. That may be true of some manufacturers.

    🫶 We recommend

    The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    These are the tools and products I use in this recipe.

    • muffin tin
    • mixing bowls
    • whisk

    Can't get enough of cornbread recipes? Try this one with creamed corn- it's a favorite!

    If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

    Closeup of corn muffins in a muffin tin.

    Copycat Cracker Barrel Corn Muffins

    Course: Bread
    Cuisine: Southern
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 12
    Calories: 165kcal
    Author: marye
    Copycat Cracker Barrel corn muffins are easy to make at home from scratch! Slightly sweet and very buttery!
    Print Recipe Pin Recipe
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    Equipment

    • muffin tin

    Ingredients

    • 2 teaspoons bacon grease
    • 1-¼ cup self rising flour
    • ½ cup sugar
    • ¾ cup yellow cornmeal
    • 2 eggs
    • 2 tablespoons honey
    • ¾ buttermilk
    • ½ cup butter melted

    I earn a commission from Instacart from qualifying purchases.

    Instructions

    • Turn on the oven to 350°F.
    • Using your fingers, or a pastry brush, grease your muffin tin with the bacon grease.
    • Add the cornmeal, self-rising flour and sugar to a medium mixing bowl and mix with a wire whisk. Set aside.
    • In a large mixing bowl, add the eggs and beat with a whisk.
    • Add the buttermilk, honey and melted (cooled) butter to the eggs and beat again.
    • Add the flour mixture to the buttermilk mixture and mix just until combined. You don’t want to over mix and lumps in the batter is ok.
    • Fill each muffin cup until ¾ filled with the cornbread batter.
    • Bake in the preheated oven for about 15 to 18 minutes - until the tops have started to lightly brown.
    • Remove from the oven and allow to cool a few minutes then serve warm.

    Notes

    Storage:
    Once the corn muffins have cooled completely store in an airtight container lined with paper towels, at room temperature for up to 5 days.
    Cornbread freezes well.  Store in a freezer safe container and freeze up to 3 months.
    Tips:
    • Don't overmix the batter. Some lumps are fine.
    • Baking requires exact measurements and times. Make sure you preheat the oven and prepare your baking pans before you start.
    • Follow the order of the ingredients as set out in the recipe.
    • Start with room-temperature ingredients.
    • If you've had the cornmeal for awhile make sure it's still good. Cornmeal can go rancid.
    • An instant read thermometer stuck in the center of a muffin should read between 195F and 200F when the muffins are done.
    •  

    Nutrition

    Calories: 165kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 73mg | Potassium: 53mg | Fiber: 1g | Sugar: 9g | Vitamin A: 277IU | Vitamin C: 0.4mg | Calcium: 8mg | Iron: 0.5mg

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    Hey Y'all! I'm Marye!

    You may know me from my other blog, Restless Chipotle. I'm a NYTimes best selling author, I've written over 10 cookbooks, published numerous articles in magazines, AND created recipes for some of your favorite brands. Baking bread is one of my favorite things to do!

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