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A few mini corn dog muffins on a small white plate with a side of ketchup and mustard.
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Mini Corn Dog Muffins

Mini corn dog muffins are poppable little bites that both kids and adults love.
Course Appetizers
Cuisine American
Keyword corn dog muffins, cornbread, mini muffins
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 30 muffins
Calories 107kcal
Author Wendie

Ingredients

  • 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: 1muffin | Calories: 107kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 143mg | Sugar: 4g