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