If you love the classic carnival treat but want something easier to make at home, Corn Dog Muffins are your new best friend! These bite-sized snacks combine the savory flavor of hot dogs with sweet, fluffy cornbread—all baked into a convenient muffin shape. Perfect for lunches, parties, or quick snacks, they’re a hit with kids and adults alike. Let me show you how simple it is to whip up a batch of these irresistible mini corn dogs!
Why You Will Love This Recipe
Corn Dog Muffins are a breeze to make, even if you’re new to baking. They don’t require any fancy frying or skewers—just mix, pour, and bake. Plus, you can customize them with your favorite hot dogs or even veggie dogs for a twist. They stay moist for days, making them perfect for meal prep, and they freeze beautifully for future cravings. Trust me, once you try these, you’ll never go back to the fair-food version!
Ingredients:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1⁄4 cup granulated sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 cup milk
- 1 large egg
- 1⁄4 cup melted butter (or vegetable oil)
- 4–5 beef or turkey hot dogs (cut into 1⁄2-inch pieces)
Ingredient Prep Guide
- Hot Dogs: Use pre-cooked hot dogs for convenience. If you’re using frozen ones, thaw them first and pat dry to avoid extra moisture in the batter.
- Cornmeal: For the best texture, use fine or medium-ground cornmeal. Coarse varieties can make the muffins gritty.
- Butter vs. Oil: Melted butter adds richness, but vegetable oil works well for a dairy-free option. Let melted butter cool slightly before mixing to avoid cooking the egg.
Equipment & Tools
- 12-cup muffin tin
- Mixing bowls (one large, one medium)
- Whisk or wooden spoon
- Measuring cups and spoons
- Non-stick cooking spray or paper muffin liners
Step-by-Step Instructions
Step 1: Preheat your oven to 375°F (190°C). Spray a muffin tin with non-stick cooking spray or line with paper liners. This prevents sticking and makes cleanup a breeze!
Step 2: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Make sure there are no lumps—this ensures your muffins bake evenly.
Step 3: In a separate bowl, mix the milk, egg, and melted butter. Pour the wet ingredients into the dry mixture and stir until just combined. Don’t overmix—a few lumps are okay! Overworking the batter can lead to dense muffins.
Step 4: Spoon 1 tablespoon of batter into each muffin cup. Drop 3–4 hot dog pieces into each cup, then top with another tablespoon of batter. The layers help distribute the hot dogs evenly.
Step 5: Bake for 15–18 minutes, or until the edges turn golden brown and a toothpick inserted into the cornbread comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack. Serve warm with your favorite dipping sauces!
Key Details
Total Time: 30 mins (Prep: 10 mins | Cook: 20 mins)
🍽️ Servings: 12 muffins
⚙️ Equipment: Muffin tin, mixing bowls, whisk
Serving Suggestions
Corn Dog Muffins pair perfectly with classic condiments like ketchup, mustard, or honey mustard. For a fun twist, try them with cheese dip or spicy mayo! Serve them alongside crispy sweet potato fries or a fresh veggie platter for a balanced meal. These muffins are ideal for game-day snacks, picnic baskets, or school lunches—just pack them in an airtight container with a cold pack.
Pro Tips
Tip 1: For extra-fluffy muffins, let the batter rest for 5 minutes before scooping. This gives the baking powder time to activate, resulting in a lighter texture.
Tip 2: Use a cookie scoop or ice cream scoop to portion the batter evenly into the muffin cups. This keeps the sizes uniform so they bake at the same rate.
Tip 3: If you prefer crispier edges, bake the muffins in a preheated cast-iron muffin pan. The heavy metal retains heat better, creating a golden crust.
Storage and Reheating Instructions
Store cooled muffins in an airtight container in the fridge for up to 4 days. To freeze, wrap each muffin in plastic wrap and place them in a freezer bag for up to 3 months. Reheat in the oven at 350°F (175°C) for 8–10 minutes (or microwave for 20–30 seconds), but the oven method keeps them crispy!
Troubleshooting
Muffins Sticking to the Pan: Always grease the muffin tin generously, even if using liners. A light coating of butter or non-stick spray does wonders.
Dry or Crumbly Texture: Overbaking is the usual culprit. Set a timer and check for doneness a minute or two early. The toothpick should have moist crumbs, not be bone-dry.
Muffins Not Rising: Check the expiration date on your baking powder. Old leavening agents lose their effectiveness, resulting in flat baked goods.
Frequently Asked Questions
Can I Make These Muffins Gluten-Free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free flour blend and ensure your cornmeal is certified gluten-free. Check that your hot dogs are gluten-free too—many brands contain fillers.
Can I Freeze Corn Dog Muffins?
Yes! They freeze beautifully. Let them cool completely, wrap individually in foil, and store in a freezer bag. Reheat straight from the freezer in the oven for 12–15 minutes.
Can I Use Mini Muffin Tins?
Definitely—just adjust the bake time to 10–12 minutes. Mini muffins are great for parties or smaller appetites!
Corn Dog Muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 1/4 cup melted butter or vegetable oil
- 4 –5 beef or turkey hot dogs cut into 1/2-inch pieces
Instructions
- Preheat your oven to 375°F (190°C). Spray a muffin tin with non-stick cooking spray or line with paper liners.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, mix the milk, egg, and melted butter. Pour the wet ingredients into the dry mixture and stir until just combined.
- Spoon 1 tablespoon of batter into each muffin cup. Drop 3–4 hot dog pieces into each cup, then top with another tablespoon of batter.
- Bake for 15–18 minutes, or until the edges turn golden brown and a toothpick inserted into the cornbread comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.
