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
Units
Scale
- 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
