Mini Corn Dog Muffins

Deliciously bite-sized muffins with classic corn dog flavors, perfect for snacks or parties.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 12 muffins

Course: Appetizer, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Muffin Batter

1 box Corn muffin mix Can be from scratch or a boxed mix.
3/4 cup Milk or buttermilk Buttermilk adds a tangy flavor.
2 large Eggs
1/4 cup Melted butter or neutral oil

Main Ingredients

4 links Hot dogs, sliced into rounds Use your preferred type of hot dog.
1/2 cup Shredded cheddar cheese Optional for added flavor.
1 pinch Paprika Optional for seasoning.
1 tbsp Honey Optional to add sweetness.

Method

Preparation

Preheat your oven to 375°F (190°C) and lightly grease the mini muffin pan.
Whisk together the corn muffin mix, milk or buttermilk, eggs, and melted butter or oil until just combined.
Spoon the batter into each muffin cup, filling them halfway, then press in the sliced hot dog rounds.

Baking

Bake in the preheated oven for about 15 minutes, or until golden and springy on top.
Cool for a few minutes before removing from the pan to avoid burning your tongue.

Notes

For dipping, serve with ketchup, mustard, honey mustard, or a mayo-sriracha mix. These muffins can be made healthier by using turkey or plant-based hot dogs, adding cheese, or using whole grain cornmeal in the batter.