Mini Corn Dog Muffins: Tailgate & Party Must-Have

Mini corn dog muffins are bite-sized treats that combine hot dog pieces embedded in cornbread batter. They’re everything I love about classic fair-style corn dogs, but in bite-sized form that’s easy to bake at home.

These treats come with a perfect blend of sweet, savory, and satisfying flavors. They’re great for parties, game days, or even a cozy weeknight treat.

The dish can be enjoyed with classic sides like crispy French fries or creamy coleslaw to create a satisfying, diner-style meal. Mini corn dog muffins also pair well with a bowl of mac and cheese or a serving of baked beans for a cozy and filling comfort food combination. For something lighter, they go nicely with a fresh garden salad on the side.

For drinks, mini corn dog muffins can be served with an icy lemonade or a glass of cold iced tea on warm days. They also pair wonderfully with a frosty root beer float or even a crisp lager if you’re enjoying them at a casual gathering.

Here’s how to make the mini corn dog muffins:

Juicy hot dog bites are baked inside soft, slightly sweet cornbread for a quick snack, party appetizer, or lunchbox treat.

• Servings: 24 mini muffins
• Prep time: 10 minutes
• Cook time: 12–15 minutes
• Total time: 25 minutes
• Calories: ~95 calories per muffin
• Cuisine: American
• Course: Appetizer, Snack

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 2 tablespoons light brown sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup milk
• 1 large egg
• ¼ cup vegetable oil (or melted butter)
• 6 hot dogs, cut into ½-inch pieces

Instructions

1. Preheat oven to 375°F (190°C). Grease a mini muffin pan or line with mini liners.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until evenly combined.
3. In a separate bowl, whisk milk, egg, and oil until smooth.
4. Pour wet ingredients into dry ingredients and gently stir just until combined. Do not overmix.
5. Spoon batter into each mini muffin cup, filling about ¾ full.
6. Press one piece of hot dog into the center of each muffin.
7. Bake for 12–15 minutes, or until tops are lightly golden and a toothpick inserted into the cornbread comes out clean.
8. Let cool for 5 minutes before removing from the pan. Serve warm.

Nutrition (per mini muffin)

• Calories: 95
• Carbohydrates: 11 g
• Protein: 3 g
• Fat: 4 g
• Saturated fat: 1 g
• Cholesterol: 12 mg
• Sodium: 180 mg
• Fiber: 1 g
• Sugar: 3 g

Notes

• Use standard beef or turkey hot dogs for the most classic corn dog flavor.
• Yellow cornmeal gives the best color and traditional taste.
• Do not overmix the batter or the muffins may turn dense.
• Best served warm with ketchup, mustard, or honey mustard.
• Press hot dogd gently into the batter instead of pushing all the way down to prevent them from sinking or being over cooked.
• Cut hot dogs evenly for consistent results.