Dinner

Corn Dog Muffins Recipe

Bylilan Sage November 20, 2025November 20, 2025

Introduction

Corn Dog Muffins are a delightful twist on the classic fairground treat, combining fluffy cornbread with savory hot dog pieces. These bite-sized snacks are perfect for lunches, parties, or a fun family meal.

A white plate holds a pile of about 15 small, yellow cornbread muffins, each with a small piece of cooked sausage embedded in the center of the top. The muffins are golden yellow with a slightly coarse, crumbly texture visible on the sides and the top, which is round and slightly raised. The plate is set on a white marbled surface with part of a red and white checkered cloth in the background. A white bowl with a reddish-orange sauce is partially visible at the lower left corner. photo taken with an iphone --ar 4:5 --v 7

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 (for more flavor, brown the butter)
1 egg
1/2 cup buttermilk
5 to 6 hot dogs
For serving: mustard, ketchup, relish

Instructions

Step 1: Preheat the oven to 375° F and lightly grease a mini muffin tray with baking spray.
Step 2: In a large bowl, mix the cornmeal, flour, baking powder, baking soda, salt, and sugar until well combined.
Step 3: In a separate bowl, whisk together the melted butter, egg, and buttermilk until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and stir thoroughly, ensuring no lumps or dry pockets remain.
Step 5: Cut each hot dog into 1-inch pieces, aiming for a total of about 20 pieces.
Step 6: Using a tablespoon, fill each muffin cup with the cornbread batter, then press one piece of hot dog into each cup, pushing it to the bottom.
Step 7: Bake the muffins for 8 to 10 minutes, or until golden and a toothpick inserted into the cornbread portion comes out clean.
Step 8: Remove the muffins carefully using a small offset spatula and serve warm with mustard, ketchup, or relish.

Tips & Variations

For extra flavor, brown the butter before mixing it in.
Try using different sausages or flavored hot dogs to change up the taste.
Add a pinch of smoked paprika or chili powder to the batter for a subtle kick.
Mini muffin trays make perfectly sized bites, but regular muffin trays can be used for larger portions—adjust baking time accordingly.

Storage

Store leftover corn dog muffins in an airtight container in the refrigerator for up to 4 days. They can be enjoyed cold or gently reheated in the oven or microwave.

How to Serve

A stack of small yellow cornbread muffins with a piece of cooked sausage pressed into the center of each muffin is arranged on a white plate with a ridged edge. The muffins have a soft, porous texture and a golden-brown bottom that shows slight crispiness. The background features a red and white checkered cloth on top of a white marbled surface. The muffins are piled casually, showing their rounded tops and slightly wider bases. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free. Ensure your baking powder is also gluten-free.

How can I reheat the muffins without drying them out?

Reheat the muffins in a preheated oven at 350° F for about 5 minutes or microwave them covered with a damp paper towel for 20-30 seconds to retain moisture.