Savory Mini Corn Dog Muffins (Printable version)

Bite-sized corn dog muffins, perfect for parties.

# What You Need:

→ Corn Muffin Batter

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon salt
06 - 1 cup milk
07 - 2 large eggs
08 - 1/4 cup unsalted butter, melted

→ Filling

09 - 4 regular hot dogs, cut into 6-7 bite-sized pieces each

→ Optional Toppings

10 - 1/2 cup shredded cheddar cheese
11 - 1 tablespoon chopped fresh chives

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a 24-cup mini muffin tin or line with mini muffin liners.
02 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
03 - In a separate bowl, whisk together milk, eggs, and melted butter until smooth.
04 - Pour wet ingredients into dry, stirring until just combined; do not overmix.
05 - Spoon about 1 tablespoon of batter into each muffin cup, filling about 2/3 full.
06 - Gently press one piece of hot dog into the center of each cup. Sprinkle with cheese and chives if using.
07 - Bake for 12-15 minutes, or until muffins are golden and a toothpick inserted beside the hot dog comes out clean.
08 - Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm with ketchup and mustard for dipping.

# Expert Advice:

01 -
  • These mini muffins are a fun, portable twist on a classic favorite.
  • They’re incredibly versatile – consider them for picnics, game day snacks, or even just a cozy family night.
02 -
  • Don’t overmix the batter; it can lead to denser muffins instead of the fluffy goodness we want.
  • If you want a delightful kick, don’t hesitate to add a bit of cayenne to your batter!
03 -
  • Using room temperature ingredients helps create an even better texture.
  • Experiment with different types of milk to adjust richness, like buttermilk or almond milk!
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