Corn Dog Mini Muffins

These corn dog mini muffins are sweet cornbread, baked around a juicy hot dog in a mini muffin tin.  They are perfectly popable and so darn delicious!

What is your go-to snack at the State Fair, or other like event?  If you answered a corndog, then you are going to LOVE today’s new recipe! These Corn Dog Mini Muffins are made by baking a little hotdog into sweet cornbread mini muffins. Pop one in your mouth and taste the state fair in a mini muffin!

Best part? So easy, you could be munching on one (or four!) within the hour if you get started now!

But first — can you answer me this?  Are you team ketchup or mustard when it comes to corndogs?

I have to say that when it comes to eating hotdogs I am pretty picky.  I only buy the all beef ones, and I prefer the ones in the natural casing.  They cook up so much better in my opinion.  Next, I don’t ever use ketchup on my hotdogs.  I am a mustard, sweet pickle relish, onion and kraut girl when it comes to hotdog condiments.  

But when it comes to corndogs?  I actually prefer not to dunk them at all.  I can’t see masking the flavor of a good, sweet cornbread with anything at all.  But my kiddos?  They are team ketchup all the way!

^ Don’t Forget to Pin this recipe before you go! ^

The Speckled Palate

This recipe originated on The Speckled Palate, a blog run by a total sweetheart of a gal, named Erin.  Erin cooks foods that we can all appreciate.  Home cooking, using real ingredients, plus she has some great tips for fuss free entertaining thrown in. 

You would think that her blog is named “Palate” as a play on taste buds, when it’s actually named after the roof of her dog’s mouth.  How clever is that?!  If you have gotten to know me at all, you know how much I love my dogs, and dog people are my people.  

Speaking of dogs, mine were even more attentive than normal when I made these Mini Corn Dog Muffins.  I mean — c’mon … hotdogs people.  

Libby and Theo got to enjoy the end pieces of the hotdogs, once all of the muffins were made.  Their speckled palates (yes, they have them, too!) approved! 

Ingredients in Corn Dog Mini Muffins:

• flour, cornmeal, sugar
• baking soda, baking powder, salt
• buttermilk, eggs, butter
• hotdogs

Start by whisking together the dry ingredients in a medium sized bowl.  Do the same with your wet ingredients in a separate bowl.  Cut the hotdogs into quarter sized pieces.  

Make a well in the middle of your dry ingredients, and pour the wet into the well. (every time I here to “make a well” in a recipe, I am transported back to Home Ec in 7th Grade!) Stir together until combined.  

Place the batter into a prepared mini muffin tin, place one of the little hot dogs into the center and bake.  

In minutes they are ready to eat!

Don’t waste time.  Eat them immediately.  

I cut Erin’s recipe in half.  It made about 18 mini corn bread muffins.  She mentions that they freeze well, which is awesome, because how great are these to pull out for an after school snack or quick lunch?  Not to mention for tailgating?! The ideas are endless!

To Freeze and Re-Heat Corn Dog Mini Muffins:

Freeze corn dog mini muffins on a baking sheet for 3-4 hours (or until frozen solid.)  When frozen, transfer to a freezer-safe zip-top bag. Keep them frozen, and take out as many corn dog mini muffins as you want when you are ready to eat them.   To reheat the muffins, place them on a baking sheet and reheat a 350° oven for 10-12 minutes until they are heated through. 

They didn’t last long enough here to freeze any.  Next time, instead of cutting her recipe in half, I will be doubling it!

Love Cornbread? Try these other great recipes with cornbread!

• Cheesy Cornbread Drop Biscuits
• Creamed Cornbread Casserole
• Chili Cornbread Pot Pies
• Honey Jalapeno Cornbread Muffins
• Corn Fritters

Ready to make some Corn Dog Mini Muffins? Me, too! Let’s get to the recipe!

4.77 from 39 votes

Print Recipe

Corn Dog Mini Muffins

These corn dog mini muffins are sweet cornbread, baked around a juicy hot dog in a mini muffin tin.  They are perfectly popable and so darn delicious!

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Rolls-Biscuits-Muffins

Cuisine: American

Keyword: Corn Dog Mini Muffins, corndog muffins, hot dog muffins

Servings: 18 mini muffins

Calories: 350kcal

Author: Michaela Kenkel

Cook ModePrevent your screen from going dark

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup granulated sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup buttermilk
• 1 egg
• 1/4 cup butter melted
• 5-6 hot dogs cut into 1" pieces (mine were about 51/2 inches long, I quartered them)

Instructions

• Preheat oven to 375 degrees. Spray mini muffin tins with non-stick cooking spray. Set aside.
• In a bowl whisk together dry ingredients.
• In another bowl, whisk together wet ingredients.
• Form a well in the center of the dry ingredients, and pour wet ingredients in the center. Whisk together until incorporated.
• Spoon one Tablespoon of batter into each of the muffin tins, and stand a hotdog piece on end in the center.
• Bake 8-10 minutes or until they are done.
• Eat immediately.

Notes

To Freeze and Re-Heat Corn Dog Mini Muffins:

Freeze corn dog mini muffins on a baking sheet for 3-4 hours (or until frozen solid.)  When frozen, transfer to a freezer-safe zip-top bag. Keep them frozen, and take out as many corn dog mini muffins as you want when you are ready to eat them.   To reheat the muffins, place them on a baking sheet and reheat a 350° oven for 10-12 minutes until they are heated through. 

Nutrition

Serving: 3muffins | Calories: 350kcal | Carbohydrates: 26g | Protein: 9g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Cholesterol: 80mg | Sodium: 685mg | Fiber: 1g | Sugar: 10g