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–+ servings
Cracker barrel corn muffin copycat recipe
Pamela Dunlap

Cracker Barrel Corn Muffin Recipe

Before diving deep into the delightful world of Cracker Barrel’s corn muffins, let’s take a moment to explore what you can serve alongside them.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large eggs beaten
  • 1 cup tangy buttermilk
  • ⅓ cup whole milk
  • ¼ cup unsalted butter melted (omit salt if using salted butter)
  • ¼ cup vegetable oil
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ¼ cup white granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon fine salt omit if using salted butter
  • 1 teaspoon vanilla extract adds a warm aroma
  • ½ teaspoon ground cinnamon adds a hint of spice

Equipment

  • Oven

Method
 

  1. Begin by preheating your oven to 400°F (200°C). This ensures that your muffins will bake evenly.
  2. Grease a muffin pan with cooking spray or line with parchment liners. This will help you remove the muffins easily after baking without any hassle.
  3. In a large bowl, whisk together the beaten eggs, buttermilk, whole milk, melted butter, and vegetable oil. This combination creates a rich, moist base.
  4. In another bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, salt, cinnamon, and vanilla. This ensures that the leavening agents are evenly distributed.
  5. Slowly fold the dry ingredients into the wet ingredients. Be careful not to overmix. Just stir enough until the batter is moistened, and a few lumps remain.
  6. Spoon the batter into the prepared muffin tins, filling each cup about two-thirds full. This allows room for rising.
  7. Place the muffin pan in the preheated oven and bake for 15-20 minutes or until the tops are golden brown, and a toothpick inserted comes out clean.
  8. Once baked, let them cool in the pan for a minute, then transfer them to a wire rack. Serve them warm with butter or any toppings you desire.

Nutrition

Calories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 3.5gCholesterol: 35mgSodium: 180mgFiber: 1gSugar: 6g

Notes

  • Measuring Flour: Ensure your flour is scooped lightly into the measuring cup, avoiding the temptation to pack it. This tip avoids dense muffins.
  • Chill the Buttermilk: If you've forgotten to take your buttermilk out, pop it in the microwave for about 10 seconds. This brings it to room temperature, great for blending.
  • Storage: These muffins are best enjoyed fresh, but if you have leftovers, let them cool completely before storing them in an airtight container.
  • Frozen Muffins: If you plan to freeze these, let them cool and wrap each muffin in plastic wrap, followed by foil. They should keep well for up to three months.
  • Flavor Variations: Create a batch of jalapeño and cheese corn muffins for a twist. The sky’s the limit when it comes to creativity!

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