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–+ servings

Mini Corn Dog Muffins

Deliciously fluffy mini corn dog muffins filled with juicy hot dogs, perfect for snacking or as a fun appetizer.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup cornmeal preferably fine cornmeal for a smoother texture
  • 1 cup all-purpose flour sifted
  • 2 tablespoon granulated sugar for a hint of sweetness
  • 1 tablespoon baking powder ensure it's fresh for proper rising
  • ½ teaspoon salt to enhance flavor
  • 1 cup milk room temperature
  • 1 large egg beaten
  • 2 tablespoon unsalted butter melted
For the Filling
  • 6 oz hot dogs cut into small pieces
For Serving
  • 1 cup ketchup for dipping
  • 1 cup mustard for dipping

Method
 

Prepare the Muffin Batter
  1. Preheat your oven to 400°F (200°C). This ensures that the muffins bake evenly and rise properly.
  2. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined. This helps to evenly distribute the dry ingredients.
  3. In a separate bowl, combine the milk, beaten egg, and melted butter. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. This will keep the muffins light and fluffy.
Assemble the Muffins
  1. Grease a muffin tin with cooking spray or line with muffin liners. This prevents the muffins from sticking.
  2. Using a spoon or ice cream scoop, fill each muffin cup about halfway with the batter.
  3. Add a few pieces of hot dog into each muffin cup, then top with more batter until each cup is about ¾ full. This ensures that the hot dogs are well incorporated.
Bake the Muffins
  1. Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  2. Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Serve
  1. Serve warm with ketchup and mustard on the side for dipping. Enjoy your mini corn dog muffins as a delightful snack or appetizer!

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 18gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 300mgPotassium: 120mgFiber: 0.5gSugar: 1gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

These mini corn dog muffins are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a few seconds before serving.

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