Mini Corn Dog Muffins
These Mini Corn Dog Muffins are super easy to make, fun to eat and are a delightful twist on the classic corn dog. This recipe yields 24 scrumptious mini muffins that perfectly blend the sweetness of cornbread with the savory flavor of hot dogs, making them a fantastic choice for birthday parties, school lunches, or even a cozy Super Bowl gathering.
Preparation takes a mere 10 minutes, with a cooking duration of 25 minutes, ensuring that these treats are both easy and quick to make. Using simple ingredients like cornmeal, purpose flour, and a pinch of sugar, these mini muffins bake into golden-brown delights that everyone will love. The miniature size makes them exceptionally handy and enjoyable, ensuring they’re the perfect size for a quick snack or part of a meal with sides like potato salad.
Yes, you can substitute Jiffy mix for the dry ingredients listed for quicker preparation, or use whole wheat flour for a healthier twist.
Store them in an airtight container at room temperature for up to two days or refrigerate for up to a week.
Absolutely! Prepare and bake the mini muffins as directed, then cool them completely and store in the freezer in a sealed bag. Reheat in the oven at 350 degrees for about 10-12 minutes.
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Add a bit of brown sugar to the batter for extra sweetness, or experiment with different types of hot dogs or sausages to find your favorite corn dog flavor combination.
Yes, simply double or triple the recipe and use several mini muffin tins to accommodate the larger quantity. These are easy to make in big batches and are sure to be a hit!
- Even Filling: To ensure uniform baking and perfect cornbread texture, fill each mini muffin cup halfway with enough batter before adding the hot dog piece.
- Check for Doneness: Bake until the tops are golden brown. If unsure, insert a toothpick into the middle of a muffin; it should come out clean.
- Cooling: Let the muffins cool in the pan for 5 minutes. This makes it easier to remove them without breaking.
Mini Corn Dog Muffins
- Preheat the oven to 350 degrees and grease a mini muffin pan with nonstick cooking spray. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- Add the honey, egg, milk, and vegetable oil and stir to mix.
- Fill each muffin cup halfway full of batter.
- Press one piece of hot dog into each muffin.
- Bake in the preheated oven for 20 to 25 minutes.
- Allow to cool in the pan for 5 minutes before serving.
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Mini Corn Dog Muffins
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Ingredients
- 1/2 cup cornmeal
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 2 tablespoons honey
- 1 egg
- 1/2 cup milk
- 1 tablespoons vegetable oil
- 6 hot dogs cut into four pieces
Instructions
- Preheat the oven to 350 degrees and grease a mini muffin pan with nonstick cooking spray.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- Add the honey, egg, milk, and vegetable oil and stir to mix.
- Fill each muffin cup halfway full of batter.
- Press one piece of hot dog into each muffin.
- Bake in the preheated oven for 20 to 25 minutes.
- Allow to cool in the pan for 5 minutes before serving.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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