Go Back
+ servings
plated corn dog muffin

Corn Dog Muffins

Course Main Course
Cuisine American
Keyword Back to School, Weeknight Favorites
Prep Time 10 minutes
Cook Time 10 minutes
Servings 24 mini muffins


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


  • 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.


There may be a little extra batter and you can make a ¼ tray with the remaining batter and hot dogs.