Corn Dog Muffins Recipe

Introduction

Corn Dog Muffins are a fun and tasty twist on the classic fairground snack. These bite-sized muffins combine moist, flavorful cornbread with savory hot dog pieces, perfect for parties, snacks, or a kid-friendly meal.

Ingredients

• Nonstick cooking spray
• 1 1/4 cup all-purpose flour
• 3/4 cup finely ground cornmeal
• 1/4 cup granulated sugar
• 1 teaspoon fine sea salt
• 1 teaspoon baking soda
• 3/4 cup sour cream
• 2/3 cup whole milk
• 2 large eggs (slightly beaten)
• 8 tablespoons unsalted butter (melted)
• 6 beef hot dogs (cut into 4 equal pieces)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Lightly spray a 24-cup mini muffin tin with nonstick cooking spray to prevent sticking.
2. Step 2: In a large bowl, whisk together the flour, cornmeal, sugar, sea salt, and baking soda until evenly combined.
3. Step 3: In a separate bowl, mix the sour cream, milk, beaten eggs, and melted butter until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
5. Step 5: Spoon a small amount of the batter into each muffin cup, filling about halfway.
6. Step 6: Place one piece of hot dog into each muffin cup on top of the batter.
7. Step 7: Cover each hot dog piece with more batter until the muffin cup is about 3/4 full.
8. Step 8: Bake for 12-15 minutes or until the muffins are golden and a toothpick inserted in the batter part comes out clean.
9. Step 9: Let the muffins cool in the pan for a few minutes before removing them. Serve warm for the best flavor.

Tips & Variations

• Swap beef hot dogs for turkey or veggie dogs for a different flavor or dietary preference.
• Adding a pinch of smoked paprika or cayenne pepper to the batter can give a subtle kick.
• You can use regular cornmeal if you don’t have finely ground, though texture will be slightly coarser.
• Try serving with mustard or your favorite dipping sauce for added zing.

Storage

Store leftover corn dog muffins in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through. These muffins also freeze well—wrap them individually and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour in this recipe?

Yes, you can replace the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1-to-1 substitute to maintain the texture and structure of the muffins.

What is the best way to avoid soggy muffins?

Use fine cornmeal and avoid overmixing the batter to prevent sogginess. Also, be sure the muffins are fully baked by testing with a toothpick and cool them briefly before removing from the pan.

Corn Dog Muffins Recipe

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★★★★★

4.5 from 62 reviews

Corn Dog Muffins are a fun and easy twist on the classic corn dog, combining the flavors of savory beef hot dogs with a moist, slightly sweet cornmeal muffin batter. Perfect for snacks, parties, or a kid-friendly meal, these bite-sized muffins are baked to golden perfection and are great served warm with mustard or ketchup.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 24 muffins 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/4 cup all-purpose flour
• 3/4 cup finely ground cornmeal
• 1/4 cup granulated sugar
• 1 teaspoon fine sea salt
• 1 teaspoon baking soda

Wet Ingredients

• 3/4 cup sour cream
• 2/3 cup whole milk
• 2 large eggs, slightly beaten
• 8 tablespoons unsalted butter, melted

Other

• Nonstick cooking spray
• 6 beef hot dogs, cut into 4 equal pieces

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C). Spray a muffin tin generously with nonstick cooking spray to prevent sticking.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, finely ground cornmeal, granulated sugar, fine sea salt, and baking soda until well combined.
3. Combine wet ingredients: In a separate bowl, whisk together the sour cream, whole milk, slightly beaten eggs, and melted unsalted butter until smooth.
4. Make the batter: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix to keep the muffins tender.
5. Assemble the muffins: Spoon a small amount of batter into each muffin cup, about halfway full. Add one piece of hot dog, then cover with more batter until the muffin cup is nearly full. Repeat for all muffin cups.
6. Bake: Place the muffin tin in the preheated oven and bake for about 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the batter (not the hot dog) comes out clean.
7. Cool and serve: Allow the corn dog muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool slightly. Serve warm with your favorite dipping sauces such as mustard or ketchup.

Notes

• Make sure not to overmix the batter to keep the muffins light and fluffy.
• You can substitute turkey or chicken hot dogs for a leaner option.
• These muffins are best served warm on the day they are baked but can be reheated in the oven or microwave.
• For a spicier version, add a pinch of cayenne pepper or chopped jalapeños to the batter.

Keywords: corn dog muffins, cornmeal muffins, hot dog snacks, party food, kid-friendly snacks