Mini Corn Dog Muffins

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!

Save this Recipe!

Enter your email and I'll send this recipe to you.

Pin this for later!

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.

tray of mini corn dog muffins with small bowl of ketchup

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.

corn muffin batter with whisk in mixing bowl

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!

hot dogs dipped in corn muffin batter in a mini muffin tray

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!

stack of mini corn dog muffins with bowl of ketchup

Frequently Asked Questions:

Why is my muffin batter not sticking?

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.

Can I make these mini corn dogs gluten-free?

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.

Can I use a different cornbread recipe?

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!

Looking for more easy recipes?

Did you make this recipe? If so, 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.