Mini Corn Dog Muffins

Corn Dog Mini Muffins are served on a plate with ketchup and mustard for dipping

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!

Prep Time 10

Cook Time 8

Total Time 18

Servings mini muffins

Calories 108kcal

Ingredients

1 cup 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!

Nutrition