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Easy Cracker Barrel Cornbread Muffins Copycat Recipe

Craving the down-home goodness of Cracker Barrel without leaving your kitchen? Say no more! I’ve got the inside scoop on an Easy Cracker Barrel Cornbread Muffins Copycat Recipe that’s foolproof and downright tasty.

These muffins are so good; you’ll wonder why you ever bothered with the restaurant. No fancy chef hat required—just grab your ingredients, embrace the chaos, and let’s get cookin’!

10 Cracker Barrel Cornbread Muffins on a wire rack with a blue potholder

If you love Cracker Barrel Copycat Recipes, be sure to check out all of our favorites here!

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

Dairy Free Cracker Barrel Cornbread Muffins Recipe

Gluten Free Cracker Barrel Cornbread Muffins Recipe

Cracker Barrel Cornbread Muffins Copycat Recipe - hand holding half of a cornbread muffin

WHY YOU’LL LOVE THIS HOMEMADE CORNBREAD

Get ready for a culinary hug with our Easy Cracker Barrel Cornbread Muffins Copycat Recipe! Your entire family is most likely going to declare this one of their favorite recipes.


  • FAMILIAR COMFORT – Embrace the nostalgia of Cracker Barrel’s cozy charm right in your own kitchen. It’s like a warm hug from your favorite restaurant, only better—because you made it!
  • SIMPLICITY AT ITS BEST– No need for culinary acrobatics. This recipe keeps it real and straightforward, perfect for our busy lives. No frills, just simple ingredients and fabulous corn muffins that make a delicious side dish.
  • HOMEMADE GOODNESS – There’s something magical about homemade, and these cornbread muffins deliver on that front. This recipe is just as easy to make as a cornbread mix, but the taste is out of this world. 
  • VERSATILITY RULES – These muffins are like the Swiss Army knife of recipes. Pair them with a soup, snack on them, or bring them to family gatherings. Versatile, delicious, and a game-changer for your menu. Yum!

INGREDIENTS

Cracker Barrel Cornbread Copycat Recipe Ingredients: flour, sugar, buttermilk, milk, vegetable oil, eggs, butter, baking powder, cornmeal, salt
  • Yellow Cornmeal
  • All Purpose Flour
  • White Sugar
  • Baking Powder
  • Salt
  • Buttermilk
  • Whole Milk
  • Large Eggs
  • Unsalted Butter
  • Vegetable Oil

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

INSTRUCTIONS

Cracker Barrel Cornbread Muffins Copycat Recipe Step 1 - Mix dry ingredients

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

Cracker Barrel Cornbread Muffins Copycat Recipe Step 2 - mix wet ingredients

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

Cracker Barrel Cornbread Muffins Copycat Recipe - Step 3 - combine wet and dry ingredients and mix.

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

Cracker Barrel Cornbread Muffins Copycat Recipe - Step 4 - put cornbread batter in muffin tins before putting in 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.

Side view of Cracker Barrel Cornbread Muffins on a wire rack with a blue potholder

variations

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

  • Make it Dairy FreeSee our Dairy Free Copycat Cracker Barrel Cornbread Recipe here.
  • Make it Gluten FreeSee our Gluten Free Copycat Cracker Barrel Cornbread 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 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.

Cracker Barrel Cornbread Muffins Copycat Recipe - Hand holding full cornbread muffin

FREQUENTLY ASKED QUESTIONS

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.

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 gluten-free version of this recipe?

Yes! See our gluten free recipe here. My family says the gluten free recipe makes a fluffier cornbread than the regular recipe.

Is there a Dairy-free version of this recipe?

Yes! See our dairy free recipe here. I hate to say it, but our entire family loves the dairy-free version of this recipe the best. Wild, right?

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Cracker Barrel Cornbread Muffins Copycat Recipe stacked in a shallow bowl on a wire rack

Easy Cracker Barrel Cornbread Muffins Copycat Recipe

Craving the down-home goodness of Cracker Barrel without leaving your kitchen? Say no more! I’ve got the inside scoop on an Easy Cracker Barrel Cornbread Muffins Copycat Recipe that’s foolproof and downright tasty.

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

Ingredients

Units Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 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 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.

Notes

To bake in a cast iron skillet or casserole dish, adjust baking time accordingly. Check at 20 minutes and then every 5 – 10 minutes.

  • Author: Anna Luther
  • Prep Time: 5 MIN
  • Cook Time: 15 MIN

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