Mini Corn Dog Muffins

Corn dog muffins are a quick and easy cornbread and hot dog baked in a muffin tin. These are a dippable corn dog with a twist. These corn dog poppers are going to give you all the flavors of a classic corndog, but in a muffin form.

Mini corn dog muffins are our son’s favorite way to eat his corn dogs these days. This homemade cornbread batter pairs perfectly with the hot dog piece. Serve as an after school snack, birthday party treat game day appetizer pack for school lunches, and more. The appetizer or weeknight plate idea.

Take a minute to check out these puff pastry pigs in a blanket or this hot dog chili made right in your crockpot.

This Corn Dog Muffins Recipe Is…

• Uses Mini Muffin Cup Pan
• Pair with Favorite Dipping Sauce
• Homemade Cornbread
• Easy Corn Dog Bites – For Dinner or Appetizer
• Easy Recipe
• Budget Friendly
• Kid Friendly

Ingredients Needed

Here is all you need for these corn dog muffins. They make for an easy lunch the entire family can enjoy. Simple ingredients that have big flavor.

Cornmeal – We used a yellow cornmeal to have be the base to the cornbread base.

All Purpose Flour – Scoop the flour into the measuring cup and then level off the measuring cup with a knife. Don’t pack your measuring cup full of flour.

Sugar – This is going to be a slightly sweet cornbread. You can add less or more sugar to adjust to your liking.

Baking Powder – Helps the cornbread rise as it bakes.

Salt – Enhances the flavors.

Milk – we recommend using whole or 2% milk as it is going to add richness to the base of cornbread.

Egg – Use a whole egg for this recipe.

Canola Oil – If you don’t have canola you could easily use vegetable oil.

Hot Dogs – Buy your usual hot dogs and then slice them into one-inch pieces.

Recipe Notes:

Make sure to spray cooking spray in the muffin tin. Otherwise your corn dog bites will stick in the pan.

You can use a mini muffin pan or regular muffin pan. Just cook until the cornbread mixture is cooked all the way through. Stick a toothpick in the cornbread and if it comes out clean of wet batter the cornbread is done.

Swap the hot dog with Lil’ Smokies or even a smoked sausage for a twist in flavor.

The muffin bites are great serve with honey mustard, ketchup, mustard, or other dipping sauces.

How to Make

Full steps on how to make corn dog muffins are in the printable recipe card at the bottom of the post. This is a quick visual walk through.

Step One: Preheat the oven and grease your mini muffin tin. Then set it aside.

Step Two: Next in a large bowl mix together your cornmeal, flour, sugar, salt and baking powder. Mix to combine.

Step Three: Add in the milk, egg, and oil. Then use a whisk to combine the ingredients together.

Step Four: Spoon about a tablespoon of the batter into each muffin tin spot.

Step Five: Slice the hot dogs into 1-inch pieces. Then place the hot dog in the center of each muffin tin.

Step Six: Bake as directed, and then serve warm.

Storing Leftovers and Freezing

Refrigerate – You will want to refrigerate your leftovers. Place in an airtight container for 2-3 days in the fridge. Then just reheat in the microwave or warm up the mini muffins.

Freezing – You can freeze any of the mini corn dog cups in the freezer for 3-4 months. Then you can warm the muffin cups up straight from being frozen. Or allow the cups to thaw in the fridge overnight and then warm up the chilled hot dog cups.

Common Questions Asked

Why are our corn muffins dry?

If your corn muffins are dry it could be one of two things. Adding too much cornmeal or flour can be the first issue. Or over-baking the muffins is the second option.

Can we use a box of Jiffy cornbread for these mini corndog muffins?

Go right ahead and whip up the box of Jiffy corn muffin mix and use it instead of the homemade corn bread option. The flavor will be a bit different but it works. Bake until golden brown in color and the cornbread is cooked all the way through.

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Ingredients

Makes 36 muffins

• 1 cup yellow cornmeal
• 1 cup all purpose flour
• 8 hot dogs, cut into 1-inch pieces
• 1 large egg
• 2 tablespoons granulated sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup canola oil

Equipment

• Mini Muffin Tin
• Whisk

Method

1. Preheat your oven to 425 degrees F. Then grease your mini muffin pan and set it to the side.
2. In a large bowl you will add your flour, cornmeal, sugar, baking powder and salt. Mix to combine.
3. Next add in the egg, milk and oil. Mix well to incorporate the ingredients. Scrape down the side of the bowl.
4. Spoon around a tablespoon of the corn batter into the muffin tin.
5. Press one of the diced hot dogs in the center of each muffin cup.
6. Bake for 8-10 minutes or until the corn bread is baked fully.
7. Serve warm with your favorite dipping sauces.

Kitchen notes

Cornbread

– Want to use a cornbread mix from the grocery store. Just mix up the cornbread box as directed on package. Then adjust cook time if needed. Hot Dogs – If you don’t want to do a hot dog do a smoked sausage or even Lil’ smokie.