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.
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.
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.
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.
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.
Looking For More Bite Sized Recipes?!
Slow Cooker Cranberry Meatballs
Brat Bites with Spicy Mustard Dipping Sauce
Beer Battered Deep Fried Cheese Curds
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Corn Dog 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.
Erin Vasicek
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.
Karen
I have made something similar and love them!! So clever.
Amy (Savory Moments)
I love this idea of making little mini muffin versions of these! Delicious and fun!