A quick and easy recipe for mini corn dog muffins, featuring a simple homemade cornbread batter and hot dogs. Perfect for game day snacks, school lunches, and quick-fix dinners!
WHAT’S IN CORN DOG MUFFINS?
Corn Dog Muffins come together with a quick batter, hot dogs, and a 12-minute bake in the oven. The batter is almost identical to that of homemade cornbread and it consists of:
- Baking Soda
- Sour Cream
Don’t let the notion of a homemade batter scare you off. This one comes together in less than 10 minutes, and it yields a soft, sweet, and fluffy cornbread muffin.
In addition to the cornbread batter ingredients, you’ll also need hot dogs. For a healthier rendition, feel free to sub in turkey dogs.
HOW TO MAKE CORN DOG MUFFINS
To make Mini Corn Dog Muffins, you’ll need a mini-muffin pan sprayed with non-stick cooking spray or lined with mini muffin liners. Cut each hot dogs into 4 pieces, and preheat your oven to 400°.
- Whisk the dry ingredients in a large bowl.
- In a small bowl, stir together wet ingredients (excluding only the butter).
- Make a well in the center of the dry ingredients, add the wet ingredients, and stir to combine. Add melted butter and stir once more.
- Add a heaping tablespoon of batter to each cavity of the mini muffin tin, and place the cut up hot dog pieces in the center.
- Bake 400° for 12 minutes.
Side Note: This recipe is spectacular for cooking with kids. They can prepare the mini muffin pan, easily cut up the hot dogs using a butter knife, help mix the batter and fill the pan!
Once your Corn Dog Muffins have baked and cooled, you can either store them in an airtight container in the refrigerator for 3-4 days, or you can freeze them!
HOW TO FREEZE CORN DOG MUFFINS
If you’d like to preserve your Corn Dog Muffins for more than just a few days, place them in a snug, freezer-safe, airtight container (or a freezer-safe, zip-top bag) for up to 2 months. Be sure there is very little headspace if using a container, and if using a zip-top bag, press out all of the excess air before freezing. This will help to prevent freezer burn.
MAKE-AHEAD FOR SCHOOL LUNCHES OR PARTY SNACKS
Oh, yes. Mini Corn Dog Muffins are freezer-friendly, meaning you can make them ahead and use them for school lunches or to simply get ahead of the game when it comes to party prep!
IF USING FOR SCHOOL LUNCHES:
The night before you intend to ship them off to school with your little one, remove them from the freezer and place them in the refrigerator in a container to thaw overnight.
IF USING FOR PARTY SNACKS:
To reheat mini corn dog muffins for your party, place them frozen on a rimmed baking sheet in a preheated 350° oven. Cook for 10-12 minutes, or until the center is completely warmed through.
MORE EASY DINNER IDEAS YOU’LL LOVE:
- Homemade Pizza Bagel Bites are perfect for weeknight dinners or after school snacks. They’re made of miniature bagels, and topped with a simple marinara sauce, melty cheese, and pepperoni.
- Black Bean and Cheese Burritos feature black beans, cheddar cheese, and hidden vegetables! The kids will never know they’re in there.
- Baked BBQ Chicken is a dinner both the kids and the grown-ups will gobble up. This recipe ensures no rubbery chicken skin, and only the best of the best when it comes to flavor.
- Spaghetti and Meatballs is an easy classic with a simple marinara and baked meatballs.
- Parmesan Crusted Chicken Tenders feature crispy baked chicken tenders with a Parmesan and Panko breading. Don’t forget the marinara on the side for dipping!
A quick and easy recipe for mini corn dog muffins, featuring a homemade cornbread batter and hot dogs.
- Nonstick cooking spray
- 1 1/4 cup all-purpose flour
- 3/4 cup finely ground cornmeal
- 1/4 cup granulated sugar
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 3/4 cup sour cream
- 2/3 cup whole milk
- 2 large eggs slightly beaten
- 8 tablespoons unsalted butter melted
- 6 beef hot dogs cut into 4 equal pieces
Preheat the oven to 400° and spray 24 cup mini-muffin tin generously with cooking spray.
In a large bowl, whisk together flour, cornmeal, sugar, salt and baking soda. Create a well in the middle of the bowl.
In a small bowl, whisk together sour cream, milk and eggs. Pour wet ingredients into the well and, with a wooden spoon, gently stir until incorporated into dry ingredients. Do not overmix. Stream in butter and stir gently mixed.
Scoop a heaping tablespoon of batter into each muffin cavity, and insert a piece of hot dog directly in the center. Bake for 12 minutes.
Allow to cool on a rack for 5 minutes, and have ready a clean dish towel laid across the counter. After the muffins have cooled slightly and the pan is cool enough to handle, turn muffins over on the towel. Serve alongside yellow mustard or ketchup, and enjoy.
To freeze the corn dog muffins, place on a rimmed sheet pan and transfer to the freezer. After two hours, transfer to a freezer-safe, zip top bag, remove as much air as possible and seal. Return to the freezer.
Makes 24 corn dog mini-muffins.