Cracker Barrel Corn Muffins

4.88 from 16 votes

This copycat Cracker Barrel cornbread recipe is a favorite quick bread side. You'll love how this Cracker Barrel corn muffin recipe is simple to follow and the muffins turn out moist and flavorful every time.

Prep Time15

Cook Time18

Total Time28

Course: Bread

Cuisine: American Southern

Servings: muffins

Calories: 135kcal

Author: Kelly Bloom

Equipment

Ingredients

1 ¼ cups all purpose flour
¾ cups fine yellow cornmeal
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup buttermilk (or substitute, see notes)
2 tablespoon honey
½ cup butter melted
2 large eggs

US Customary - Metric

Instructions

Preheat oven to 350 degrees F. Line a 12 cup muffin pan with paper liners or grease the pan well if you don't want to use liners.
Combine the cornmeal, flour, salt, baking powder, and baking soda in a bowl.
¾ cups fine yellow cornmeal, 1 ¼ cups all purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, ½ teaspoon baking soda
In a separate bowl, combine the buttermilk, honey, melted butter, and eggs. Whisk until well combined.
¾ cup buttermilk, ½ cup butter, 2 large eggs
Fold the flour mixture into the buttermilk mixture until thoroughly combined. For the most tender muffin texture, don't over-mix.
Scoop the batter into the muffin pan. Fill the muffin cups ¾ full.
Bake 18-20 minutes or until light golden brown and a toothpick inserted in the center of a muffin comes out clean.
Transfer to wire rack and let cool.

Notes

Be sure to use fine to medium ground cornmeal. Coarse cornmeal will not provide the right texture and the corn muffins will fall apart easily.
No buttermilk on hand? No problem! For every cup of regular milk add one tablespoon of lemon juice (fresh or bottled) or 1 tablespoon of vinegar. Stir well and let sit for 5 minutes to 'culture'.
Use a silicone muffin pan, OR instead of paper muffin pan liners, use the silicone ones! Clean up is a breeze!