Cornbread Muffins – Easy Cracker Barrel Copycat

These Cracker Barrel Cornbread Muffins are soft, lightly sweet, and super simple to throw together. You don’t need a mixer, just a bowl and a spoon. Great as a cozy side or a quick bake when the kitchen feels like the only peaceful place left.

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Quick Summary

• Prep time: 10 mins
• Cook time: 20 mins
• Flavor: Soft, buttery, just a hint of sweet
• Great for: Chili nights, meal prep, snack breaks

Why I Like This Recipe

I wasn’t going for anything fancy. Just something warm and easy with stuff I already had. These muffins showed up — crispy edges, fluffy middle — and saved dinner (and my mood). They also freeze really well, not that they usually last that long.

Ingredients

• 6 tbsp margarine (or butter)
• 1 tbsp bacon fat (optional, but wow)
• 2 cups buttermilk
• 2 eggs
• ½ cup cornmeal
• 1¼ cups all-purpose flour
• 2 tbsp sugar
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1 tsp salt

How To Make Cornbread Muffins

• Preheat the oven: Set it to 400°F. Grease a muffin pan or use liners if that’s more your vibe.
• Melt the fat: Mix melted margarine and bacon fat in a small bowl. Set it aside.
• Whisk wet stuff: Buttermilk + eggs into a big bowl. Whisk ‘til smooth.
• Mix the dry: Combine cornmeal, flour, sugar, cream of tartar, baking soda, and salt in another bowl.
• Bring it together: Pour the dry mix into the wet. Stir just enough. Fold in the melted fats. Let the batter rest 15 mins — this helps fluff things up.
• Bake: Spoon batter into muffin cups ¾ full. Bake 20–25 mins until golden. Toothpick should come out clean.
• Cool + serve: Let rest in the pan 5 mins, then move to a wire rack. Serve warm, ideally with butter or honey (or both).

Tips for Success

• Let the batter sit before baking — it makes them fluffier
• Don’t overmix — stop once it’s mostly combined
• Bacon fat = better depth. Optional, but worth it
• Fresh cream of tartar + baking soda is key
• Use a toothpick to test doneness, not guesswork

Storage and Reheating

• Fridge: Cool completely and store in a sealed container for up to 5 days.
• Freezer: Wrap individually in plastic, store in a freezer bag for up to 3 months.
• Reheat: Air fry at 300°F for 3–5 mins, or microwave with a damp paper towel for 30 secs.

Frequently Asked Questions

• Can I skip the bacon fat?
  Yeah, it’ll still work. But it adds flavor, so use it if you’ve got it.
• Do I need buttermilk?
  Yes — but if you’re out, just mix 2 cups milk with 2 tbsp lemon juice or vinegar.
• Can I make this in a baking dish instead?
  Totally. Pour into a greased 8×8 and bake 25–30 mins. Still good.
• What kind of cornmeal works best?
  Plain yellow cornmeal — not self-rising or coarse.
• Can I add cheese or jalapeños?
  Go for it. Add-ins work great here. Just don’t overdo it or they won’t rise as well.

Common Mistakes and How to Dodge Them

• Skipping the rest time: That 15-minute pause helps the batter hydrate and puff up. Don’t skip it.
• Overmixing the batter: Makes muffins dense and tough. Stir gently. Lumps are fine.
• Old leavening = flat muffins: Check your baking soda and cream of tartar — expired stuff won’t lift your batter.
• Too much sugar: This isn’t a cupcake. 2 tbsp is just enough to balance it out.
• Overbaking: They go dry fast. Check with a toothpick at 20 mins and pull ‘em out once it’s clean.

Nutrition Facts (Per Serving)

• Calories: 140 kcal
• Total Fat: 7g
• Saturated Fat: 2g
• Cholesterol: 30mg
• Sodium: 260mg
• Potassium: 90mg
• Total Carbohydrate: 17g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 3g

You Might Also Like:

• Southern Corn Pudding  – Easy Cracker Barrel Copycat
• Sweet Corn Fritters  – Easy Cracker Barrel Copycat
• Cornbread Dressing – Easy Cracker Barrel Copycat
• Breakfast Biscuit Bombs – Easy Cracker Barrel Copycat