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Cracker Barrel Corn Muffin

Helen T. Patterson
Cracker Barrel Corn Muffins are the perfect balance of sweetness, moistness, and crumbly texture.
These soft, golden muffins are ideal for pairing with Southern meals, serving at family gatherings, or simply enjoying as a comforting snack.
With ingredients like cornmeal, flour, buttermilk, and butter, this homemade version of the beloved restaurant treat is simple to make and incredibly satisfying.
Whether you stick to the classic recipe or experiment with variations like cheddar or jalapeño, these muffins are sure to become a staple in your kitchen.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Side Dish, Snack
Cuisine American, Southern
Servings 12 servings
Calories 180 kcal

Equipment

  • 1 Muffin Tin (12-cup capacity)
  • 2 Mixing Bowls
  • (1) Whisk
  • 1 Wooden spoon or spatula
  • 1 measuring cup
  • 1 measuring spoon
  • (1) Cooling rack
  • 1 Toothpick (for testing doneness)

Ingredients
  

  • 1 cup 120g Cornmeal
  • 1 cup 120g All-Purpose Flour
  • 1/3 cup 67g Sugar
  • 1 tablespoon 12g Baking Powder
  • 1/2 teaspoon 2g Baking Soda
  • 1/2 teaspoon 2g Salt
  • 1 cup 240ml Buttermilk
  • 2 large Eggs
  • 1/4 cup 60g Melted Butter

Optional:

  • 2 tablespoons 40g Honey (for extra sweetness)

Instructions
 

Preheat the Oven:

  • Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners.

Prepare Dry Ingredients:

  • In a large bowl, combine 1 cup cornmeal, 1 cup flour, 1/3 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Stir to combine.

Mix Wet Ingredients:

  • In another bowl, whisk together 1 cup buttermilk, 2 eggs, and 1/4 cup melted butter.
    If using honey, add it to the wet ingredients.

Combine Wet and Dry Ingredients:

  • Pour the wet ingredients into the dry mixture and stir gently with a spatula or wooden spoon until just combined.
    Do not overmix; the batter should be slightly lumpy.

Fill Muffin Tin:

  • Spoon the batter into the muffin tin, filling each cup about 2/3 full.

Bake:

  • Place the muffin tin in the preheated oven and bake for 18-20 minutes.
    To check doneness, insert a toothpick into the center of a muffin—if it comes out clean, the muffins are ready.

Cool:

  • Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Serve:

  • Enjoy warm with butter, honey, or your favorite spread.

Notes

  • Overmixing Warning: Avoid overmixing the batter. Overmixing can cause the muffins to become dense. Stir until just combined, and it’s okay if there are a few lumps.
  • Make Ahead: You can make these muffins ahead of time and store them in an airtight container for up to 2-3 days. Reheat in the oven or microwave for a few seconds before serving.
  • Freezing: These muffins freeze well. After baking, let them cool completely and then freeze them in a freezer-safe bag or container. To reheat, bake at 350°F (175°C) for about 10 minutes.
  • Customizations: Feel free to add ingredients like shredded cheddar, chopped jalapeños, or fresh cranberries to create your own variation.
  • Buttermilk Substitute: If you don’t have buttermilk, you can substitute with regular milk and a tablespoon of vinegar or lemon juice to create a similar acidity.
Keyword Cracker Barrel Corn Muffin