Mini Corn Dog Muffins
These mini corn dog muffins combine the nostalgic charm of classic corn dogs with the convenience of easy-to-eat muffins, perfect for quick lunches or snacks.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 8 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 1 cup (130g) cornmeal, preferably medium grind
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 large egg, room temperature
- 1 cup (240ml) milk, whole or 2%
- 1/4 cup (60ml) vegetable oil
- 8 standard size hot dogs, cut into bite-sized pieces
- Optional: mustard or ketchup for dipping
Instructions
- Preheat your oven to 375°F (190°C). Grease your muffin tin lightly with oil or non-stick spray.
- In a medium bowl, whisk together all-purpose flour, cornmeal, baking powder, salt, and sugar.
- In another bowl, beat the egg with milk and vegetable oil until smooth.
- Pour the wet ingredients into the dry mixture and stir gently until just combined; a few lumps are okay.
- Chop hot dogs into bite-sized chunks about 1 to 1.5 inches.
- Spoon about 2 tablespoons (30 ml) of batter into each muffin cup, filling halfway. Press 1 or 2 hot dog pieces into the center, then cover with more batter to almost fill the cup.
- Bake for 15–18 minutes or until golden brown and a toothpick inserted near the hot dog comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Do not overmix the batter to avoid dense muffins. Use room temperature eggs and milk for better rise. Grease muffin pan well and optionally dust with cornmeal to prevent sticking. For crispier edges, broil for 1-2 minutes at the end, watching carefully.
Nutrition
- Serving Size: 2 mini corn dog muff
- Calories: 200
- Fat: 8
- Carbohydrates: 20
- Protein: 7
Keywords: mini corn dog muffins, corn dog muffins, kid-friendly snacks, easy lunch recipes, cornmeal muffins, hot dog muffins