Craving a fun and easy snack? These Corn Dog Muffins are the perfect bite-sized treat! Savory hot dogs nestled in sweet cornbread muffins make for a delightful twist on a classic favorite. Perfect for kids and adults alike, these muffins are sure to be a hit.
Why You’ll Love This Recipe
- Fun & Portable: These mini muffins are perfect for lunchboxes, picnics, or parties.
- Quick & Easy: Ready in just 20 minutes, they’re ideal for busy days.
- Kid-Friendly: A playful and delicious way to enjoy hot dogs and cornbread.
- Customizable: Serve with your favorite dipping sauces for a personalized touch.
Ingredients
- Finely Ground Yellow Cornmeal: Provides the signature cornbread texture and flavor.
- All-Purpose Flour: Adds structure to the muffins.
- Baking Powder: Helps the muffins rise and become fluffy.
- Baking Soda: Reacts with buttermilk to create a light and airy texture.
- Salt: Balances the sweetness and enhances the flavors.
- Granulated Sugar: Adds sweetness to the cornbread.
- Butter: Adds richness and moisture, brown the butter for a deeper, nuttier flavor.
- Egg: Acts as a binder and adds moisture.
- Buttermilk: Adds tanginess and tenderness to the muffins.
- Hot Dogs: The savory star of the show, cut into bite-sized pieces.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make the Recipe
Step 1: Prepare the Batter
Preheat the oven to 375°F. Spray a mini muffin tray with baking spray. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar. In a separate bowl, whisk together melted butter, egg, and buttermilk. Pour the wet ingredients into the dry ingredients and mix until just combined.
Step 2: Prepare the Hot Dogs
Cut each hot dog into 1-inch pieces.
Step 3: Assemble and Bake
Using a tablespoon, fill each muffin cup with cornbread batter. Place a hot dog piece in the center of each muffin. Bake for 8-10 minutes, or until golden and a toothpick inserted into the cornbread comes out clean.
Step 4: Serve
Remove the muffins from the pan and serve warm with mustard, ketchup, or relish.
Pro Tips for Making the Recipe
- Brown Butter: For a richer flavor, brown the butter before adding it to the batter.
- Don’t Overmix: Mix the batter until just combined to avoid tough muffins.
- Evenly Sized Hot Dogs: Cut the hot dogs into uniform pieces for even cooking.
- Grease the Muffin Tin Well: Ensure the muffin tin is well-greased for easy removal.
How to Serve Corn Dog Muffins
- Snack: Serve as a fun and easy snack for kids and adults.
- Party Appetizer: Arrange on a platter for a crowd-pleasing appetizer.
- Lunchbox Treat: Perfect for packing in lunchboxes.
- Dipping Sauces: Serve with a variety of dipping sauces like mustard, ketchup, relish, or honey mustard.
Make Ahead and Storage
Storing Leftovers
Store leftover muffins in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat in the microwave or oven until warmed through.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, you can use regular milk, but buttermilk adds a tangy flavor and tenderness.
2. Can I use a different type of hot dog?
Yes, you can use any type of hot dog, including turkey or vegetarian hot dogs.
3. Can I make these in a regular muffin tin?
Yes, you can use a regular muffin tin, but adjust the baking time accordingly.
4. Can I add cheese to the batter?
Absolutely! Add shredded cheddar or Monterey Jack cheese to the batter for a cheesy twist.
Print
Corn Dog Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 servings 1x
- Category: Side Dishes
- Method: Baking
- Cuisine: American
Description
These Corn Dog Muffins are a fun and easy twist on classic corn dogs. Perfect for kids and adults alike, these mini muffins feature savory hot dog pieces nestled in a sweet and fluffy cornbread batter. They’re ideal for parties, snacks, or a quick and satisfying meal.
Ingredients
- 1/2 cup (207g) finely ground yellow cornmeal
- 1/2 cup (168g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons (78g) granulated sugar
- 1/4 cup (130g) butter, melted (browned butter optional)
- 1 egg
- 1/2 cup buttermilk
- 5 to 6 hot dogs
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C). Line a mini muffin tray with baking spray.
- Mix the Dry Ingredients: In a large bowl, add the cornmeal, flour, baking powder, baking soda, salt, and sugar. Stir together with a spatula until combined.
- Mix the Wet Ingredients: In another bowl, add the melted butter, egg, and buttermilk and whisk until smooth.
- Mix the Wet and Dry Ingredients: Pour the buttermilk mixture into the dry ingredients and stir well, making sure there are no lumps or dry pockets of flour.
- Cut the Hot Dogs: Cut each hot dog into 1-inch pieces. You’ll want 20 pieces total.
- Fill the Muffin Tray and Add the Hot Dogs: Using a tablespoon measure, distribute the cornbread batter into the greased muffin tray. Place a hot dog piece into the center of each muffin.
- Bake: Bake for 8-10 minutes until the muffins have risen, become a golden color, and a toothpick inserted into the cornbread portion of the muffin comes out clean.
- Serve: Remove the muffins from the pan with the help of a small offset spatula. Serve the muffins warm with mustard, ketchup, or relish. Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Notes
- For a richer flavor, brown the butter before adding it to the wet ingredients.
- You can use turkey or chicken hot dogs as a healthier alternative.
- For a little spice add a pinch of cayenne pepper to the dry ingredients.
- These muffins are great for dipping into cheese sauce.
Nutrition
- Serving Size: 2 muffins
- Calories: 200kcal
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
