Mini Corn Dog Muffins are adorable, family-friendly bites that are incredibly simple to make. They work perfectly as an appetizer, snack, or a quick weeknight dinner served with fries or a salad. Both kids and adults love them.
This recipe is fast and straightforward, producing moist, flavorful muffins with a hot dog center. They’re baked in mini muffin tins for golden edges and soft interiors.
This post updates photos and refreshes the original recipe from 2016. The recipe itself is intentionally simple, relying on a classic cornbread-style batter that bakes up beautifully around small pieces of hot dog.
The batter is easy to prepare using pantry staples:
INGREDIENTS
- cornmeal
- all-purpose flour
- unsalted butter (melted)
- full-fat buttermilk
- eggs
- baking soda
- salt
- granulated sugar
- hot dogs (your favorite brand)
This recipe uses eight hot dogs, each cut into five pieces to make 40 mini muffins—perfect for parties or a crowd.
EASY STEPS:
- Preheat the oven to 400°F (200°C). Lightly spray two 24-mold mini muffin tins and place them in the oven for about 3 minutes so the molds get very hot. This helps create a slightly crisp exterior.
- Make the batter: In a medium bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda, and 1/2 cup granulated sugar. In a separate bowl, lightly whisk 2 large eggs, then add 1 cup full-fat buttermilk and 1 stick (1/2 cup) melted unsalted butter. Combine the wet and dry ingredients and mix just until incorporated—do not overmix.
- Scoop about 1 tablespoon of batter (or use a small cookie scoop) into each mold, filling no more than 3/4 full.
- Place a piece of hot dog in the center of each batter-filled mold. Cut the hot dog pieces evenly on the end that will be inserted so they stand upright in the batter and don’t tip over.
- Bake for 8–10 minutes, or until the muffin tops are golden brown. Remove from the oven and let cool slightly, then serve warm.
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Mini Corn Dog Muffins
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- Author: Cindy Gibbs
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 40
- Category: Appetizer/Dinner
- Method: Bake
Description
These Mini Corn Dog Muffins are made with an easy cornbread-style batter. They bake in mini tins to produce golden, slightly crisp edges with moist, hot-dog-filled centers—just like classic cornbread but in a convenient bite-sized form.
Ingredients
- 1 cup cornmeal (yellow or white)
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup full-fat buttermilk
- 1 stick (1/2 cup) unsalted butter, melted
- 8 hot dogs, cut into fifths (40 pieces)
These quantities yield approximately 40 mini corn dog muffins.
Instructions
- Preheat oven to 400°F (200°C). Lightly spray two 24-mold mini muffin tins and place them in the oven for about 3 minutes to heat the molds.
- In a medium bowl, whisk together the cornmeal, flour, salt, baking soda, and sugar. In a separate bowl, whisk the eggs, then add the buttermilk and melted butter. Combine wet and dry ingredients and mix just until incorporated—do not overmix. Drop about 1 tablespoon of batter into each mold, filling no more than 3/4 full.
- Place a piece of hot dog into the center of each batter-filled mold. Ensure the cut end inserted into the batter is even so the hot dog stays upright.
- Bake for 8–10 minutes, until the tops are golden brown. Remove from oven and cool slightly before serving.
- Serve warm with your favorite dipping sauce or sides.
Notes
- These muffins freeze well for up to 3 months. Thaw in the refrigerator, then reheat in the microwave or cover and warm in the oven.