Cracker Barrel Cornbread Muffins

These Cracker Barrel-style cornbread muffins are soft, buttery, and slightly sweet. They have a golden crust and a moist inside, perfect as a side for any meal. Enjoy them warm with butter or honey!

Jump to Recipe

Ingredients Needed:

• 6 tablespoons margarine 
• 1 tablespoon bacon fat 
• 2 cups buttermilk
• 2 eggs
• 1/2 cup cornmeal
• 1-1/4 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon salt

How To Make Cornbread Muffins?

1. Preheat the oven: Set the oven to 400°F. Grease a muffin pan or use paper liners.
2. Mix the fats: In a small bowl, stir together the melted margarine and bacon fat. Set aside.
3. Whisk wet ingredients: In a large bowl, whisk the buttermilk and eggs until smooth.
4. Combine dry ingredients: In another bowl, mix the cornmeal, flour, sugar, cream of tartar, baking soda, and salt.
5. Make the batter: Add the dry ingredients to the buttermilk mixture, stirring just until combined. Pour in the melted margarine and bacon fat, then gently mix. Do not overmix. Let the batter sit for 15 minutes to thicken.
6. Stir and fill the pan: Before baking, whisk the batter lightly. Pour into the muffin cups, filling each ¾ full.
7. Bake: Place in the oven and bake for 20 to 25 minutes, until golden brown and fully cooked.
8. Cool and serve: Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack.

Recipe Tips:

• Use fresh ingredients: Make sure your baking soda and cream of tartar are fresh. Old baking soda won’t help the muffins rise properly.
• Let the batter rest: Allowing the batter to sit for 15 minutes helps it thicken and creates a better texture in the muffins.
• Don’t overmix the batter: Stir just until combined. Overmixing will make the muffins dense and tough instead of light and fluffy.
• Preheat the oven properly: A fully preheated oven ensures even baking and gives the muffins a nice golden crust.
• Check for doneness: Insert a toothpick into the center of a muffin—if it comes out clean, they’re ready. If not, bake for a couple more minutes.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover cornbread muffins cool to room temperature. Then, place them in an airtight container and store them in the fridge for up to 5 days.
• Freeze: Let the muffins cool completely, then wrap each one in plastic wrap and place them in a freezer bag. Store in the freezer for up to 3 months.
• Reheat: Set the air fryer to 300°F. Place the muffins inside and heat for 3-5 minutes until warm and slightly crispy.

Nutrition Facts:

• Calories: 140 kcal
• Total Fat: 9g
• Saturated Fat: 3g
• Cholesterol: 33mg
• Sodium: 406mg
• Potassium: 174mg
• Total Carbohydrate: 11g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 3g