Mini Corn Dog Muffins

Mini corn dog muffins are a perfect quick and easy weeknight meal, game day food, or party snack. 

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If you love corndogs your going to love these mini corndog muffins. Buttery and moist on the inside yet golden and crispy on the outside. Perfect size for little hands but hearty enough for adults.

How to store these mini muffins

These mini corn dog muffins will stay fresh in a ziplock bag or container in the refrigerator for 4-5 days.

Can I freeze mini corn dog muffins?

Yes, freeze in a ziplock freezer bag (so they are easy to remove a few at a time) for up to 2 months. Warm in the microwave or in a 350 degree oven for 5 minutes.

Tips for making mini corn dog muffins

• Don't over-mix the batter.
• Spray the mini muffins tins well with nonstick cooking spray.
• I use a cookie scoop to add the batter to the tins.
• Any hot dog will due to even turkey. I use Nathan's or Ball Park beef franks.
• Little Smokies are delicious in these cornbread muffins.
• These muffins are perfect for school lunches.
• Dip them in ketchup, mustard, or even honey mustard.

Can I bake full-size muffins?

Yes add 2-3 hot dog pieces to each muffin and bake at 400 degrees for 13-15 minutes.

What to serve with mini corndog muffins

• Stovetop Macaroni and Cheese
• Roasted Poblano Pepper Beef Chili
• Deviled Egg Macaroni Salad
• Slow Cooker Bean and Bacon Soup
• Sweet n Spicy Baked Beans

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Mini Corn Dog Muffins

Wendie

Mini corn dog muffins are poppable little bites that both kids and adults love.

4.34 from 3 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Appetizers

Cuisine American

Servings 30 muffins

Calories 107 kcal

Ingredients

  

1x2x3x

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• ½ cup unsalted butter
• 1/3 cup honey
• 2 eggs
• 6 hot dogs cut into 1-inch pieces

Instructions

 

• Preheat oven to 375 degrees. Spray a mini muffin tin with cooking spray. Be sure to coat each cup.
• In a large bowl, combine flour cornmeal baking soda salt, and whisk until mixed. Whisk in the buttermilk, butter, honey, and eggs just until combined.
• Fill each muffin tin about 1/2 full and place a hotdog piece in the center
• Bake for 8-10 minutes, or until golden brown
• Serve with ketchup or mustard.
  

Notes

You can make buttermilk by adding 1 tablespoon white vinegar or lemon juice to 1 cup up milk. Let sit for 2-3 minutes and stir.

You should get 4-5 1 inch pieces out of a hot dog

Nutrition

Serving: 1muffinCalories: 107kcalCarbohydrates: 10gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 3gCholesterol: 26mgSodium: 143mgSugar: 4g

Keyword corn dog muffins, cornbread, mini muffins

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