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Corn Dog Muffins
Golden, fluffy cornbread is studded with sliced hot dogs in this super-cute riff on corn dogs. Have ketchup or mustard at the ready—this no-fuss corn dog muffin recipe comes together in 20 minutes!
Prep
10 min
Cook
10 min
Total
20 min
Serves
10
Instructions
- 01
Line a mini muffin tray with baking spray.
- 02
In a large bowl, add the cornmeal, flour, baking powder, baking soda, salt, and sugar. Stir together with a spatula until combined.
- 03
In another bowl, add the melted butter, eggs, and buttermilk and whisk until smooth.
- 04
Pour the buttermilk mixture into the dry ingredients and stir well, making sure there are no lumps or dry pockets of flour.
- 05
Cut each hot dog into 1-inch pieces. You’ll want 20 pieces total.
- 06
Using a tablespoon measure, distribute the cornbread batter into the greased muffin tray. Push a piece of hot dog into the batter of each well, making sure the hot dog goes all the way to the bottom.
- 07
Bake for 8 to 10 minutes until the muffins have risen, become a golden color, and a toothpick inserted into the cornbread portion of the muffin comes out clean.
- 08
Remove the muffins from the pan with the help of a small offset spatula. Serve the muffins warm with mustard, ketchup, or relish. They pack well making for a delicious lunch treat. Leftovers can be stored in an airtight container in the fridge for up to 4 days. I think they are just as delicious fridge cold. Love the recipe? Leave us stars and a comment below!
Nutrition
per serving
- Calories
- 380
- Protein
- 8g
- Carbs
- 38g
- Fat
- 22g
- Fiber
- 2g
- Sugar
- 9g
- Sat. fat
- 11g
- Sodium
- 513mg
- Cholesterol
- 67mg
Variations & swaps
Corn Dog Muffin Variations
- Add up to 1/2 cup sweet corn kernels (fresh, frozen, or thawed) to the batter. I have left it out to keep the recipe authentic to the original flavors of a corn dog.
- Cheese is a delicious addition. I would recommend using grated cheddar or even Swiss cheese. Sprinkle the tops of the muffins with the grated cheese or add 2 to 3 tablespoons of grated cheese to the cornbread batter before dividing it between the muffin tin.
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