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Copycat Cracker Barrel Corn Muffins
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These southern-style muffins are a must-have on the menu at The Cracker Barrel. Easy to make at home with this nearly identical version to the restaurant.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
10 reviews
1 comment
ingredients
3/4 cup yellow cornmeal
1 1/4 cup self rising flour
1/2 cup sugar
2 large eggs
2 tablespoons honey
3/4 cup buttermilk
1/2 cup unsalted butter, melted and cooled
directions
Preheat the oven to 350 degrees F. Grease a 12-cup muffin pan or line with paper liners.
Combine the cornmeal, flour, and sugar in a large bowl until well mixed.
In another bowl, whisk the eggs until beaten then whisk in the honey and buttermilk until completely incorporated.
While stirring slowly, add the buttermilk mixture and the melted butter to the flour. Do not overmix, stir until just mixed (there will be lumps).
Spoon the batter into the muffin pan, filling each about 3/4ths full.
Place in the oven and bake at 350 degrees F for 18-20 minutes or until the muffins are set and the tops are lightly golden.
Remove from the oven and let cool in the pan for 2-3 minutes then serve warm or let cool on a wire rack.
recipe tips
Make sure all ingredients are at room temperature before mixing.
Do not overmix the batter; mix just until the dry ingredients are moistened to keep the muffins light and fluffy. Overmixing can cause dense, dry muffins.
Use an ice cream scoop or measuring cup to evenly measure the batter when pouring into the muffin cups.
Tap the muffin pan gently on the counter before baking to remove any air bubbles.
Let the muffins cool slightly in the pan before removing them to prevent them from falling apart.
For a richer flavor, brush the tops of the muffins with melted butter immediately after baking.
Adjust the amount of sugar or honey to taste. Southerners prefer less sweet corn bread while northerners like it a bit more on the sweet side.
Check the muffins a few minutes before the suggested baking time as oven temperatures may vary.
Try serving the muffins with a drizzle of honey or a spread of jam for added flavor.
common recipe questions
Can I substitute the self-rising flour with regular flour?
Yes, for each cup of self-rising flour, use 1 cup of all-purpose flour mixed with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
Is there a way to make these muffins dairy-free?
Yes, use a dairy-free milk alternative like almond or soy milk mixed with a little lemon juice or vinegar to mimic buttermilk, and use a dairy-free butter substitute.
Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar, but it will affect the sweetness of the muffins.
What is the purpose of using buttermilk in this recipe?
Buttermilk provides a more tender crumb, adds flavor to the muffins, and reacts with the baking powder for leavening.
How do I know when the muffins are fully baked?
The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Can these muffins be made gluten-free?
Yes, use a gluten-free flour blend in place of self-rising flour and add gluten-free baking powder and salt as needed.
How should I store leftover muffins?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
Can these muffins be frozen?
Yes, cool them completely and store in a freezer-safe bag or container. Thaw at room temperature or reheat in the microwave.
Can I add mix-ins to the muffin batter?
Yes, you can add ingredients like corn kernels, cheese, crumbled bacon, or diced green chiles or jalapenos.
What is the best way to serve these muffins?
Serve them warm with butter, honey, or as a side to soups and stews.
nutrition data
142 calories, 7 grams fat, 19 grams carbohydrates, 2 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
July 15, 2020
Made exactly according to recipe. Muffins were great! But they were far sweeter than CB. Will try again with ½ the sugar and Iâll bet itâll be perfect. Thx for sharing.
April 9, 2020
Excellent. Made my own self rising flour
December 14, 2019
A sucker for CB cornbread - To make it gluten free, I substitute self rising flour with 1 cup of rice flour + a tbsp of tapioca flour + an additional egg for binding + 1 tsp of baking powder to rise it. Also I donât have buttermilk and so substitute with almond milk + 1 tsp of apple cider vinegar (sit for 10 minute). It turns out excellent, without the gluten effect. Thanks for sharing the original recipe.
April 21, 2019
Great recipe! We make them over and over again!
February 19, 2019
We love this biscuits so much we get seconds.
November 12, 2018
More like a muffin instead of cornbread. If I make again, I would put more cornmeal and less flour. Would also cut sugar to 1/4 cup and honey to 1 TB.
August 27, 2017
Close to CB taste. If you want more crust, swirl vegetable oil in cast iron skillet or pan, place oiled pan in oven, set @400 degrees. Mix ingredients, add melted butter last, mix slightly. Remove hot skillet from oven, swirl oil in pan, then pour the hot oil in batter and stir once. Immediately pour batter into skillet; should be hot enough to have slight sizzle. Bake as directed above. Enjoy!!
July 23, 2017
Love them
July 21, 2017
This is the closest recipe I've found to what you get at Cracker Barrel. Even their own mix isn't close in my opinion. This is especially easy with the self-rising flour.
July 3, 2017
I'd say this was pretty close to cracker barrel. Maybe a little sweeter (omit 1 tbp honey)
I find if you buy the MIX right in Cracker B rest it is the best way to make copy cat......It freezes well for months