Corn Dog Mini Muffins
These dippable, poppable, baked Corn Dog Mini Muffins are perfect for an easy tailgating option, fun party appetizer, quick after-school snack or easy addition to school lunchboxes! No matter the occasion, Corn Dog Mini Muffins are the perfect finger food for fall months. Makes 36 mini muffins.
Love fair flavors at home? Don’t miss Parmesan Pretzel Bites and Hot Dogs with Caramelized Onions on Homemade Pretzel Buns!
I’m so excited to be sharing a guest post from Amy from House of Nash Eats with y’all today! Amy and I met at the Everything Food Conference earlier this year and hit it off at a lunchtime event.
When Amy told me what she’d made as her guest post for my maternity leave, I was over the moon. Because y’all might not know this about me, but I absolutely LOVE a good corn dog. (And I eat one a year at the State Fair.) Having the option to make muffins that taste like a corn dog at home sounds like a game changer to me, and I cannot wait to give ‘em a try!
Be sure to swing by House of Nash Eats to check out all of Amy’s delicious recipes, and give her some love while you’re there, too! – Erin
It feels almost shameful to admit it, but I love a good corn dog!
It’s one of my favorite treats at county fairs or amusement parks.
Disneyland has the best hand dipped corn dogs right at the end of Main Street at The Little Red Wagon!
But making corn dogs at home just isn’t so easy since it involves deep frying in oil. Which you could totally do by spearing a hot dog on a stick, dipping it in this corn meal batter that I’m sharing, and then frying in 375°F oil until golden brown on the outside and cooked through.
But truthfully, it’s easier, healthier, and frankly, more fun, to make these bite-size corndog muffins instead!
What do I need to make Corn Dog Mini Muffins?
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In addition to these tools, you’ll need some ingredients to make these Corn Dog Muffins, too. Those are as follows:
- Flour—my preference is unbleached all-purpose, but you can use regular ‘ol all-purpose if that’s what you have on hand
- Yellow cornmeal
- Granulated Sugar
- Baking soda
- Kosher salt
- Buttermilk
- Eggs
- Unsalted butter—the salt content matters, which is why we’re using unsalted butter in this recipe
- Hot dogs—beef or pork or turkey dogs all work fine!
How to Make Mini Corn Dog Muffins
The batter for these corn dog mini muffins comes together in less than five minutes!
Just whisk together the flour, cornmeal, sugar, baking soda, and salt in a large bowl. Then in another bowl, whisk the eggs, buttermilk, and melted butter together.
Make a well in the center of the dry ingredients and pour the wet stuff into the dry stuff and stir just until it’s combined!
Spray a mini muffin tin with cooking spray and spoon 1 tablespoon of batter into each mini muffin cup. Slice the hot dogs into 1-inch pieces and then stick one piece down into the batter in each cup.
Then bake for just 8 to 10 minutes until done!
Serve ’em with mustard and ketchup for the ultimate dipping experience!
Frequently Asked Questions
Can you freeze these mini Corn Dog Muffins?
Absolutely! Freeze the mini muffins on a baking sheet for 3-4 hours (or until frozen solid), then transfer to a freezer-safe zip-top bag.
Just keep the frozen corn dog mini muffins in a freezer-safe zip-top bag and take out as many as you want when you are ready to eat them.
To reheat, place the frozen muffins on a baking sheet and reheat in the oven at 350°F for 10-12 minutes until they are heated through. Or just stick the frozen muffins in your kids’ lunch, and they will be thawed and fresh at lunchtime!
What can I serve alongside these corndog muffins?
Corn dogs speak to the fair for me, but if you’re interested in making these as an appetizer for an at-home fair gathering or even a Tailgate Party at Home, here are some other recipe ideas for you:
- Hamburger Sliders with Bacon Cherry Compote
- Southern Hush Puppies
- Honey Lemonade
- Homemade Soft Pretzels with Mustard Cheese Dip
- French Onion Poutine
Quick tips and tricks for the best Corndog Muffins
- Make ’em in advance for an after school snack, tailgate party, at-home fair experience, etc.
- Store these mini muffins in a food-safe storage container in the fridge for 2-3 days. You can warm them up in the microwave or in the oven before eating, if desired.
- This recipe freezes well, so make a batch and stick half in the freezer for later!
Now who’s ready for one of these mini muffins at home? I know I am!
Scroll on down to see how simple they are to make!
Mini Corn Dog Muffins
These dippable, poppable, Corn Dog Mini Muffins are perfect for an easy tailgating option, fun party appetizer, quick after-school snack or easy addition to school lunchboxes! These are baked, not fried, so you can feel less guilt about eating more of them. No matter the occasion, Corn Dog Mini Muffins are the perfect finger food for fall months!
Ingredients
- 1 cup unbleached all-purpose flour
- 1 cup cornmeal
- ½ cup granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup buttermilk
- 2 eggs, large
- ½ cup unsalted butter, melted
- 8-10 hot dogs, cut into 1-inch pieces
Instructions
- Preheat the oven to 375°F. Spray the mini muffin tins with cooking spray, and set aside.
- In a large bowl, whisk the flour, cornmeal, sugar, baking soda and salt together.
- In a separate bowl, whisk the buttermilk, eggs and melted butter until combined.
- Make a well in the center of the dry ingredients, then pour the wet ingredients into the well and stir just until combined.
- Scoop 1 tablespoon of batter into each mini muffin cup, then press a hot dog piece into the center of each cup.
- Bake for 8-10 minutes until done.
- Serve with ketchup and mustard for dipping, and enjoy immediately.
Notes
Adapted from Iowa Girl Eats.
You can freeze the mini muffins on a baking sheet for 3-4 hours (or until frozen solid), then transfer to a freezer-safe zip-top bag. Keep the frozen corn dog mini muffins in a freezer-safe zip-top bag and take out as many as you want when you are ready to eat them.
To reheat, place the frozen muffins on a baking sheet and reheat in the oven at 350°F for 10-12 minutes until they are heated through. Or just stick the frozen muffins in your kids’ lunch, and they will be thawed and fresh at lunchtime!
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Nutrition Information:
Yield:
36 mini muffinsServing Size:
1 mini muffinAmount Per Serving: Calories: 108Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 179mgCarbohydrates: 9gFiber: 0gSugar: 3gProtein: 3g
Nutrition facts are an estimate and not guaranteed to be accurate.
