Description
Delicious and fun Corn Dog Muffins combine the classic flavors of cornbread and hot dogs into bite-sized mini muffins. Perfect as a party appetizer, snack, or lunch treat, these moist cornbread bites feature a savory hot dog center and are served best warm with mustard, ketchup, or relish.
Ingredients
Scale
Corn Dog Muffins
- 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
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a mini muffin tray with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, salt, and granulated sugar. Stir with a spatula until all ingredients are evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted butter, egg, and buttermilk until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients and stir well, ensuring there are no lumps or dry patches of flour throughout the batter.
- Prepare Hot Dogs: Cut the hot dogs into 1-inch pieces, yielding about 20 pieces total to fit the mini muffin cups.
- Fill Muffin Tray: Using a tablespoon or small scoop, distribute the cornbread batter evenly into the greased mini muffin cups. Push one piece of hot dog into each cup, ensuring it reaches the bottom and is surrounded by batter.
- Bake Muffins: Bake in the preheated oven for 8 to 10 minutes, or until the muffins have risen, are golden brown on top, and a toothpick inserted into the cornbread portion comes out clean.
- Serve Warm: Remove the muffins from the tray using a small offset spatula. Serve warm with mustard, ketchup, or relish. These bite-sized muffins are also great chilled and pack well for lunch.
Notes
- For enhanced flavor, brown the butter before mixing it into the wet ingredients.
- Mini muffin trays work best for creating perfectly sized corn dog bites.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; they taste great cold or warmed.
- You can substitute regular milk with buttermilk for a tangier, moist texture, or add a splash of lemon juice or vinegar to milk to make your own buttermilk.
- Adjust baking time if using a regular muffin tin—bake 12-15 minutes and check doneness accordingly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: Corn dog muffins, cornbread muffins, mini corn dogs, bite-sized snacks, party appetizers, kid-friendly snacks, savory muffins
