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!

Course Main Course

Cuisine American

Keyword mini corn dog muffins

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 76kcal

Author Melissa Rose

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

Instructions

Cut each hot dog into 5 pieces and set aside.
In a large bowl, melt the ½ cup unsalted butter, i.e. 1 stick) in the microwave. Add the 1 cup milk and stir. Then add the 1 large egg and 1 tablespoon honey and stir until combined.
In a separate bowl, mix together the 1 cup all-purpose flour, 1 cup yellow cornmeal, ½ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon kosher salt, 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.

Nutrition