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Crispy Mini Corn Dog Muffins

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These bite-sized corn dog muffins feature golden, crispy edges and a fluffy cornmeal center with a juicy hot dog in every muffin. Perfect for parties, potlucks, or lunchbox snacks, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 cup yellow cornmeal (medium grind)
  • 1 cup all-purpose flour (or gluten-free flour blend)
  • 2 tablespoons granulated sugar
  • 1 tablespoon honey (optional)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk (or whole milk + 1 teaspoon lemon juice)
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted (or avocado oil for dairy-free)
  • 6 standard beef or turkey hot dogs, cut into 1-inch pieces (about 24 pieces)
  • 1/4 cup shredded cheddar cheese (optional, for topping)
  • Chopped fresh chives or parsley (optional, for topping)
  • Nonstick spray or muffin liners

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 24-cup mini muffin pan with nonstick spray or butter, or line with muffin liners.
  2. In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, beat eggs lightly. Add buttermilk, melted butter, and honey. Whisk until smooth.
  4. Pour wet ingredients into dry mixture. Gently fold with a spatula until just combined; do not overmix.
  5. Scoop about 1 tablespoon of batter into each mini muffin cup.
  6. Press one piece of hot dog into the center of each muffin cup, ensuring it is mostly surrounded by batter but peeking out at the top.
  7. Sprinkle shredded cheddar cheese and chives or parsley over each muffin, if desired.
  8. Bake for 12-15 minutes, until edges are crispy and centers are fluffy. Muffins should spring back when touched and a toothpick inserted into the batter comes out clean.
  9. Let muffins cool in the pan for 3-5 minutes, then transfer to a wire rack. Serve warm.

Notes

Do not overmix the batter for tender muffins. Center the hot dog pieces for even baking. For crispier edges, cool muffins briefly then return to the oven for 2 minutes. Muffins can be made gluten-free, dairy-free, or vegan with substitutions. Store in an airtight container for up to 2 days at room temperature, 4 days refrigerated, or freeze for up to 2 months.

Nutrition

Keywords: corn dog muffins, party snack, mini muffins, kid-friendly, easy appetizer, bite-sized, cornbread, hot dog, potluck, lunchbox

Find it online: https://lucydishes.com/crispy-mini-corn-dog-muffins-recipe-easy-bite-sized-party-snack/