Mini Corn Dog Muffins Delight (Print view)

Delicious mini corn dog muffins perfect for summer gatherings.

# Ingredient List:

→ Corn Muffin Batter

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tbsp baking powder
05 - 1/2 tsp salt
06 - 1 cup milk
07 - 2 large eggs
08 - 1/4 cup unsalted butter, melted

→ Filling

09 - 4 regular hot dogs, cut into 6-7 bite-sized pieces each

→ Optional Toppings

10 - 1/2 cup shredded cheddar cheese
11 - 1 tbsp chopped fresh chives

# How-To Steps:

01 - Preheat oven to 400°F. Lightly grease a 24-cup mini muffin tin or line with mini muffin liners.
02 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
03 - In a separate bowl, whisk together milk, eggs, and melted butter until smooth.
04 - Pour wet ingredients into dry, stirring until just combined. Do not overmix.
05 - Spoon about 1 tablespoon of batter into each muffin cup, filling about 2/3 full.
06 - Gently press one piece of hot dog into the center of each cup. Sprinkle with cheese and chives if using.
07 - Bake for 12-15 minutes, or until muffins are golden and a toothpick inserted beside the hot dog comes out clean.
08 - Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm with ketchup and mustard for dipping.

# Expert Suggestions:

01 -
  • They're easy to make and a guaranteed crowd-pleaser, even among the pickiest of eaters.
  • Perfect for picnics or any summer gathering, they’re as fun to eat as they are to make!
02 -
  • Overmixing the batter can lead to dense muffins, so remember to be gentle!
  • Adding a touch of cayenne pepper to the batter can spice things up beautifully.
03 -
  • Always check the hot dog labels for allergens, especially if serving kids.
  • Letting the batter sit for a few minutes before baking can yield a lighter texture.
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