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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