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.
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