Corn Dog Mini Muffins

4.77 from 39 votes

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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

Cook Time10

Total Time20

Course: Rolls-Biscuits-Muffins

Cuisine: American

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

Servings: mini muffins

Calories: 350kcal

Author: Michaela Kenkel

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.

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