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Gluten Free Cracker Barrel Cornbread Muffins Copycat Recipe

ByAnna Luther
Jump to Recipe·Print Recipe·★★★★★5 from 5 reviews

Yearning for the comforting flavors of Cracker Barrel but need a gluten-free alternative? Look no further! I’ve got the perfect solution—a fail-proof and delicious Gluten-Free Cracker Barrel Cornbread Muffins Copycat Recipe.

You might be pleasantly surprised to find the gluten free version of this recipe is actually fluffier than the original!

Gluten Free Cracker Barrel Cornbread Muffins in a muffin tin and on a wire rack

I’ve been gluten free for nearly a decade! Looking for more of my gluten free favorites? Check out my favorite gluten-free recipes here.

And don’t miss the other versions of this recipe:

Easy Cracker Barrel Cornbread Muffins Copycat Recipe (Regular Version)

Dairy Free Cracker Barrel Cornbread Muffins Recipe

Jump to:

What to Expect with this Gluten-Free Cornbread Recipe

Most gluten-free recipes tend to alter the taste or texture of the final result, and we found that to be true with this recipe too. But in a good way!

Gluten Free Cracker Barrel Cornbread Muffins in a bowl on a wire rack. Muffins have tin foil wrappers

When my family and I made Cracker Barrel’s Cornbread in the regular recipe AND a gluten-free version on the same day and compared, this is what we found:

  • The gluten-free version is fluffier.
  • The gluten-free version tastes a tiny bit sweeter.

Ingredients

  • Yellow Cornmeal
  • 1:1 Gluten-Free Flour
  • White sugar
  • Baking powder
  • Salt
  • Buttermilk
  • Whole Milk
  • Large eggs
  • Butter, melted
  • Vegetable oil

Be sure to check out the full recipe and ingredient list below

INSTRUCTIONS

Gluten Free Cracker Barrel Cornbread Muffins - mix dry ingredients

Step 1: Mix your dry ingredients in a large bowl. 

Gluten Free Cracker Barrel Cornbread Muffins Step 2 - mix wet ingredients

Step 2: In a separate bowl, whisk your wet ingredients.

Gluten Free Cracker Barrel Cornbread Muffins Step 3 - combine wet and dry ingredients

Step 3: Stir your wet ingredients into your dry ingredients. Do not overmix.

Gluten Free Cracker Barrel Cornbread Muffin batter in cupcake liners in a muffin tin ready to be baked in the preheated oven

Step 4: Pour into a muffin tin, casserole dish or cast iron skillet. Bake at 375°F for 15-18 Minutes. Enjoy!

HINT: If you’re using a powdered buttermilk mixture (like I did), add the buttermilk powder to your dry ingredients and the water to your wet ingredients. This is also explained on the powdered buttermilk container.

VARIATIONS

Gluten Free Cracker Barrel Cornbread Muffins in a pile with tin foil wrappers

This is a flexible recipe, and you can customize this corn bread in a variety of ways!

Make it Dairy Free

See our Dairy Free Copycat Cracker Barrel Cornbread Recipe here.

Make the Regular Recipe

Not avoiding gluten? Make the regular recipe here.

Add Honey 

Time to sweeten the deal! As soon as these babies are warm out of the oven, give ’em a drizzle of honey. It’s like a sweet embrace that perfectly balances out the corn flavor. Honey and cornbread – a match made in kitchen heaven!

Hot Honey

Ready for a flavor explosion? Whip up some Hot Honey by mixing honey with your favorite hot sauce. (You can also buy Hot Honey these days. Look for it in your local grocery store!) Drizzle it generously over these warm muffins for a sweet and spicy adventure. It’s like a party in your mouth, and everyone’s invited!

Add some Cheese!

Want to jazz up these muffins? Go for the cheesy goodness! Just toss some shredded cheddar or pepper jack cheese on top before baking. You’ll get a melty, gooey surprise that’s pure delight. Yum!

Feeling a bit spicy? 

Give these muffins a kick with some diced jalapenos. It’s like a flavor fiesta in every bite! Heat up your taste buds and let these muffins bring the zing. Who said cornbread can’t have a little attitude?

Cinnamon Honey Butter

And for the grand finale, let’s talk Cinnamon Honey Butter! Head over to this link to grab our special recipe. Slather that creamy, honey-kissed goodness on these muffins, and you’re in for a treat. It’s like spreading joy on joy – the ultimate cornbread upgrade!

STORAGE

Leftover muffins can be stored in an airtight container at room temperature for a day or two. To extend their freshness, refrigerate for up to a week

FREEZING

Freeze in an airtight container for up to three months. Thaw overnight in the fridge and heat before eating.

Gluten Free Cracker Barrel Cornbread Muffins on a wire rack

FREQUENTLY ASKED QUESTIONS

Can I use almond flour or coconut flour instead of a gluten-free flour blend?

It’s not recommended to use almond or coconut flour alone as a substitute. These flours have different properties, and a gluten-free flour blend is better suited for this recipe.

What gluten-free flour blend works best for this recipe?

A gluten-free, all-purpose flour blend is recommended for this recipe. Look for one that includes a mix of rice flour, tapioca starch, and potato starch for optimal results. I like Cup4Cup.

What can I do with leftovers?

Leftover muffins can be stored in an airtight container at room temperature for a day or two. To extend their freshness, refrigerate for up to a week or freeze for longer storage. Reheat in the oven or microwave when ready to enjoy again. If you want to use the leftover cornbread in a separate recipe, consider using this as your bread for a cornbread dressing recipe.

What is a good meal to serve these with?

These cornbread muffins make a fantastic accompaniment to a variety of dishes. They pair exceptionally well with hot chili, soups, stews, or barbecue. The cheddar cheese variation is especially delightful alongside hearty comfort foods.

Are these sweet cornbread muffins?

While these cornbread muffins have a touch of sweetness, they’re not overly sweet. The honey drizzle and optional Cinnamon Honey Butter add a delightful sweetness that complements the savory corn flavor. It’s a perfect balance that makes them versatile for both sweet and savory pairings.

Is this the exact Cracker Barrel Corn Muffin Recipe?

No, this is a copycat recipe inspired by the flavors of Cracker Barrel’s cornbread muffins. It’s crafted to capture the essence of their beloved dish while providing a homemade and easily accessible version for you to enjoy in the comfort of your own kitchen. It has also been modified to be gluten free.

Can I make these muffins ahead of time?

Absolutely! These muffins are great for making ahead. Simply bake them, let them cool completely, and store in an airtight container. Warm them up in the oven or microwave when you’re ready to serve.

Is there a dairy-free version of this recipe?

Yes! See our dairy free recipe here. My family says the dairy free recipe is their favorite!

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Gluten Free Cracker Barrel Cornbread Muffins on a wire rack

Gluten Free Cracker Barrel Cornbread Muffins Copycat Recipe

★★★★★

5 from 5 reviews
Print Recipe

Yearning for the comforting flavors of Cracker Barrel but need a gluten-free alternative? Look no further! I’ve got the perfect solution—a fail-proof and delicious Gluten-Free Cracker Barrel Cornbread Muffins Copycat Recipe.

You might be pleasantly surprised to find the gluten free version of this recipe is actually fluffier than the original!

  • Total Time: 20 min
  • Yield: 12 1x

Ingredients

Units Scale
  • 1 cup yellow cornmeal
  • 1 cup 1:! gluten-free flour blend (we like Cup4Cup)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt (Omit salt if using salted butter)
  • 1 cup buttermilk
  • 1/3 cup whole milk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted (Omit salt if using salted butter)
  • 1/4 cup vegetable oil

Instructions

  1. Pre heat oven to 375°F.
  2. Combine gluten-free flour, cornmeal, sugar, baking powder and salt in a large mixing bowl.
  3. In a separate bowl, whisk together wet ingredients, including melted butter, buttermilk, whole milk, eggs and vegetable oil.
  4. Add the wet ingredients to the dry mix and stir. Do not overmix.
  5. Coat a muffin pan with non-stick spray, cooking oil or cupcake liners. Fill 2/3 of the way full with cornbread batter.
  6. Bake in a preheated oven for 15 – 18 minutes or until a toothpick comes out clean.
  • Author: Anna Luther
  • Prep Time: 5 min
  • Cook Time: 15 min

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