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’!
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:
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.
Step 1: Mix your dry ingredients in a large bowl.
Step 2: In a separate bowl, whisk your wet ingredients.
Step 3: Stir your wet ingredients into your dry ingredients. Do not overmix.
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.
This is a flexible recipe, and you can customize this corn bread in a variety of ways!
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
Freeze in an airtight container for up to three months. Thaw overnight in the fridge and heat before eating.
FREQUENTLY ASKED QUESTIONS
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.
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.
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.
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.
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.
Yes! See our gluten free recipe here. My family says the gluten free recipe makes a fluffier cornbread than the regular 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?
- Pre heat oven to 375°F.
- Combine flour, cornmeal, sugar, baking powder and salt in a large mixing bowl.
- In a separate bowl, whisk together wet ingredients, including melted butter, buttermilk, whole milk, eggs and vegetable oil.
- Add the wet ingredients to the dry mix and stir. Do not overmix.
- Coat a muffin pan with non-stick spray, cooking oil or cupcake liners. Fill 2/3 of the way full with cornbread batter.
- Bake in a preheated oven for 15 – 18 minutes or until a toothpick comes out clean.
To bake in a cast iron skillet or casserole dish, adjust baking time accordingly. Check at 20 minutes and then every 5 – 10 minutes.
- Prep Time: 5 MIN
- Cook Time: 15 MIN