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Home » Kid Approved » Corn Dog Muffins

Corn Dog Muffins

Published: Oct 20, 2020 by Ashley Lecker · This post may contain affiliate links · 3 Comments

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plated corn dog muffin
plated corn dog muffin

Corn Dog Muffins are an updated version of a childhood favorite. Classic corn meal batter, a touch of honey, and a flavorful hot dog make a delicious, baked, bite sized version.

close-up on corn dog muffin on a plate

There is nothing better than a corn dog. Dipped in batter and fried till the outside is crisp, and inside is a warm fluffy creating, and a savory quality hot dog in the middle.

Making corn dogs at home can be messy, but my Corn Dog Muffins fix that problem. These bite sized snacks are oven baked corn dogs, and so simple to make.

I use a simple batter recipe that includes all-purpose flour, cornmeal, buttermilk, honey, butter, and eggs. This batter is savory, salty, and sweet. It is a perfect batter to compliment a savory hot dog. You could use a jiffy mix for the corn dogs, but I love making my own because I like to add the extra touch of buttermilk and honey to my corn dog batter recipe.

My kids love this recipe, and it is a favorite for lunch. This recipe is also fantastic to make in advance and re-heat for lunch. These corn dog muffins also freeze well.

To freeze, I place the corn dogs on a baking sheet and freeze. After they are frozen I store them in a gallon freezer bag.

plated corn dog muffin

Ingredients

  • all-purpose flour
  • yellow cornmeal
  • baking soda
  • buttermilk
  •  salted butter 
  • honey
  • sugar
  • eggs
  • hot dogs 

All About Hot Dogs

I highly recommend using a thicker hot dog for this recipe. There are the typical thin bun-length hot dogs, but I like there do be a good ratio of meat to bread for these muffins.

I also like to use an all beef frank for this recipe. The quality is better, and the flavor is tastier.

  • whisking batter ingredients
  • whisking batter ingredients
  • whisking batter ingredients
  • whisking batter ingredients
  • whisking batter ingredients
  • whisking batter ingredients

Instructions

  1. Preheat oven to 350°F. Lightly spray a 24-cup mini muffin tin with nonstick spray and set aside.
  2. In a large bowl, whisk flour, cornmeal, and baking soda. In another bowl, whisk buttermilk, butter, sugar, honey, and eggs. Pour mixture into dry ingredients and mix until just combined and dry ingredients are wet.
  3. Scoop a good sized tablespoon of batter into each muffin cup. Place 1 hot dog piece into the center. Place into oven and bake for 10 minutes.
  4. Remove from oven and cool on a baking wrack rack or plate.

Tips!

  • Make sure to place the hot dog right in the center of the muffin. I try not to place them too far in because I want the bottom of the muffin the be solid.
  • Do not sub the buttermilk for skim or other milk. Whole milk works well, but the batter is not as rich and flavorful.
  • The honey add extra sweetness, but it can be omitted if you want the corn dog muffin batter not to be as sweet.
  • corn muffin uncooked in pan
  • corn dog muffin uncooked in pan
  • corn dog muffin cooked in pan

Looking For More Bite Sized Recipes?!

Perfect Deviled Eggs

Slow Cooker Cranberry Meatballs

Brat Bites with Spicy Mustard Dipping Sauce

Pizza Muffins

Beer Battered Deep Fried Cheese Curds

Mini Everything Bagel Dogs

corn dog muffin with ketchup on the side

If you’ve tried my Corn Dog Muffins or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

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corn dog muffin with bite take
plated corn dog muffin

Corn Dog Muffins

5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine American
Servings 24 mini muffins

Ingredients
 
 

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • ½ cup salted butter melted and slightly cooled
  • 2 tablespoon honey
  • ¼ cup sugar
  • 2 large eggs
  • 6 hot dogs cut into 1 -1 ½-inch pieces

Instructions
 

  • Preheat oven to 350°F. Lightly spray a 24-cup mini muffin tin with nonstick spray and set aside.
  • In a large bowl, whisk flour, cornmeal, and baking soda. In another bowl, whisk buttermilk, butter, sugar, honey, and eggs. Pour mixture into dry ingredients and mix until just combined and dry ingredients are wet.
  • Scoop a good sized tablespoon of batter into each muffin cup. Place 1 hot dog piece into the center. Place into oven and bake for 10 minutes.
  • Remove from oven and cool on a baking wrack rack or plate.

Notes

There may be a little extra batter and you can make a ¼ tray with the remaining batter and hot dogs. 
Tried this recipe? I'd love to see it! Mention @CheeseCurdInParadise or tag #cheesecurdinparadise on Instagram!
« Salisbury Steak with Mushroom Onion Gravy
Beef Chorizo and Bean Chili »

Reader Interactions

Comments

  1. Erin Vasicek

    November 01, 2020 at 7:54 pm

    How funny I was just talking about corn dogs yesterday and how long it's been since I've had one! These are a great idea.

    Reply
  2. Karen

    November 01, 2020 at 7:55 pm

    I have made something similar and love them!! So clever.

    Reply
  3. Amy (Savory Moments)

    November 02, 2020 at 7:11 pm

    I love this idea of making little mini muffin versions of these! Delicious and fun!

    Reply

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Hi, I am Ashley. I am a busy mom and wife working to make family, food, and life an adventure!

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