These Mini Corn Dog Muffins are the easiest (and cheapest!) way to enjoy your favorite festival food at home! They're super easy to make and a great kid-friendly recipe to make for school lunches!
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Why I Love These Mini Corn Dog Muffins
- Quick dinner! Enjoy this cost-effective version of your favorite fair food at home for a quick dinner. Guaranteed to be a family favorite!
- No deep frying! This recipe is an easy way to satisfy your corn dog cravings but without the messy frying!
- Made with simple ingredients: No buttermilk or jiffy corn muffin mix required!
- One bowl recipe: Just melt the butter in the microwave then rest of the ingredients all in one bowl. Makes clean up a breeze.
Ingredient Notes
- All-purpose flour: I haven't tested these with gluten-free flour yet but if you try it, let me know!
- Cornmeal: Feel free to use white cornmeal or yellow cornmeal for this mini corn dog muffins recipe.
- Honey + Sugar: We use a combination of honey and granulated sugar in this recipe for the sweet cornbread taste we all love so much!
- Egg: The egg helps bind our batter together to ensure it sticks to the piece of hot dog.
- Milk: You can use 1%, 2%, whole milk, or buttermilk for this recipe. Pretty much any milk you have on hand!
- Unsalted butter: I used unsalted butter since this recipe already has the saltiness of the hot dog.
- Hotdogs: Grab a 10 pack of hot dogs so you only need 1 package. You can also sub regular hot dogs for turkey dogs if you prefer!
How to Make Corn Dog Bites
Step 1: Cut hot dogs
Cut each hot dog into 5 equal pieces. Set pieces of hot dogs aside.
Step 2: Mix batter
- In a large bowl, melt the butter (½ cup, i.e. 1 stick) in the microwave. Add the milk (1 cup), and stir. Then, add the egg (1 large) and honey (1 tablespoon) and stir to combine.
- In a separate bowl, mix together the all-purpose flour (1 cup), cornmeal (1 cup), granulated sugar (½ cup), baking powder (2 teaspoons), salt (½ teaspoon), and pinch of black pepper.
- Pour wet ingredients into dry mixture and mix until smooth and combined.
Step 3: Press hotdogs into each muffin
Use a 1-tablespoon cookie scoop to scoop the corn muffin batter into a greased mini muffin pan. Press a hot dog piece into the middle of each muffin cup but don't push it all the way to the bottom or they will poke through the muffin while baking.
Tip: Be sure not to overfill the muffin tins, or they will puff up and spill out of the muffin pan. The tablespoon of batter won't look like it's enough, but I promise it works!
Step 4: Bake
Bake at 350F for 10-12 minutes or until muffins start to turn golden yellow. Be sure to not overbake. The muffins will continue to bake once removed from the oven while cooling in the hot pan.
Step 5: Let cool & enjoy!
- Let cool in the muffin tin for a few minutes, then use a spoon to gently lift each one of the mini muffin tin.
- Serve warm with your favorite dipping sauce; ketchup, mustard, honey mustard, etc.
Tips & Variations
- Add cheese: Like things cheesy? Throw some shredded cheese in your mixing bowl to give these a fun twist!
- Dry your hotdogs: Make sure to dry your hotdogs so that there is no liquid on them before dipping into the batter or your batter will have a hard time sticking.
- Spray your muffin tin with nonstick cooking spray: This will help make sure that your cornbread batter doesn't stick to the sides of the pan causing it to tear while lifting from the pan.
- Great appetizer or party snack: This recipe makes 48 individual mini corndog muffins making it the perfect appetizer at your kid's next birthday party or next time you're hosting game day!
Storage & Freezing
- Storage: Allow to fully cool then store in the fridge for 2-3 days. You can reheat corn dog mini muffins in the microwave, oven, or air fryer the next day.
- Freezing: Let cool completely. Then place in an airtight container or freezer bag and freeze for up to 1-2 months. Great for reheating in the oven, microwave, or air fryer!
Frequently Asked Questions:
If your hot dogs are wet the batter may have a hard time sticking. To ensure your batter sticks, dab your hotdogs with a paper towel before pressing into the batter. You can also lightly coat the hot dog in flour to help them stick.
I haven't tested these gluten-free but if you do, report back! I would suggest finding a different gluten-free corn muffin recipe and then following the instructions starting at step 3 to make into mini corn dog muffins.
Yes, if you have a favorite corn muffin recipe, feel free to use it here. However, this is one of my favorite cornbread recipes since it doesn't require buttermilk or jiffy mix!
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Mini Corn Dog Muffins
Ingredients
- ½ cup unsalted butter (i.e. 1 stick)
- 1 cup milk whole, 1%, or 2% is fine
- 1 large egg
- 1 tablespoon honey
- 1 cup all-purpose flour
- 1 cup yellow cornmeal or white cornmeal
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- Pinch of black pepper
- 10 hotdogs
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Cut each hot dog into 5 pieces and set aside.
- In a large bowl, melt the butter (½ cup, i.e. 1 stick) in the microwave. Add the milk (1 cup) and stir. Then add the egg (1 large) and honey (1 tablespoon) and stir until combined.
- In a separate bowl, mix together the all-purpose flour (1 cup), cornmeal (1 cup), granulated sugar (½ cup), baking powder (2 teaspoons), salt (½ teaspoon), and pinch of black pepper.
- Pour the liquid mixture into the dry mixture and stir until smooth and combined.
- Scoop 1 tablespoon batter in a greased mini muffin tin. Press on a hot dog piece into the top but don't push it all the way to the bottom.
- Bake at 350°F for 10-12 minutes.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
I made these as an appetizer for a group of adults and they were delicisious. Very simple to make, and not overly time consuming. I used parchment mini cupcake liners and they were easy to take off and pop into your mouth. Great taste!
So happy to hear everyone enjoyed this recipe so much! Thank you so much for leaving a review, Lindsy!
Best recipe!! We brought these muffins to Game night and what a hit!! Thank you!
Thank you so much for leaving a review, Diane! I really appreciate it!
I made these for an Olympics watch party and they went over like gang busters. At least with my oven I’d go a minute or two more on the bake time. They were moist, but could have been a little more crisp on the outside. We made a Sriracha Aioli for dipping and it was gone quickly.
Thank you so much for leaving a review! I really appreciate it!