Mini Corn Dog Muffins

These Mini Corn Dog Muffins are a quick and easy recipe made with tender cornbread batter and all-beef hot dog bites, perfect for kid-friendly dinners, party appetizers, or meal prep snacks. Baked in a mini muffin pan, they offer a convenient, mess-free twist on classic corn dogs. Ideal for weeknight meals, lunchboxes, and gluten-free cooking, this recipe delivers a simple, homemade option that’s great for busy families.

Ingredients

• 1/2 cup melted butter
• 1/2 cup sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup gluten-free cornmeal
• 1 cup gluten-free baking flour blend with binder (or all-purpose flour if not gluten-free)
• 1/2 teaspoon salt
• 8–10 all-beef hot dogs, cut into 1-inch pieces

Directions

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together the melted butter and sugar. Add the eggs and whisk again, then whisk in the buttermilk.
3. In a separate bowl, mix the baking soda, cornmeal, flour, and salt.
4. Add the dry ingredients to the wet ingredients in two additions, whisking just until combined.
5. Generously grease a mini muffin pan with nonstick spray. Spoon about 1 tablespoon of batter into each cup.
6. Place one hot dog piece in the center of each muffin cup.
7. Bake for 8–12 minutes, or until the muffins are golden brown.
8. Let the muffins cool in the pan for 5 minutes before removing. Store leftovers in the refrigerator and reheat in the microwave for 20–30 seconds.

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Tips

• Grease the mini muffin tin thoroughly to prevent sticking.
• For even browning, rotate the pan halfway through baking.
• Use room-temperature eggs and buttermilk for a smoother batter.
• A squeeze bottle makes portioning the batter easier and less messy.

Variations and Substitutions

• Swap the hot dogs for chicken sausage or turkey dogs.
• Use honey instead of sugar for a slightly different flavor.
• Add a pinch of smoked paprika or chili powder to the batter for a savory twist.
• Make them dairy-free by using vegan butter and dairy-free buttermilk (milk + vinegar).

FAQs

Can I freeze Mini Corn Dog Muffins?
Yes. Freeze in an airtight container for up to 2 months. Reheat in the oven or microwave.

Can I make these in a regular muffin tin?
Yes, but increase the baking time to 14–18 minutes and use larger pieces of hot dog.

Do I have to use gluten-free flour?
No. All-purpose flour works perfectly if you don’t need a gluten-free version.

Why did my muffins stick to the pan?
They need a generous amount of nonstick spray, especially around the edges.

Serving Suggestions

• Serve with ketchup, mustard, barbecue sauce, or honey mustard.
• Pair with a simple green salad or coleslaw for a kid-friendly meal.
• Add them to lunchboxes for an easy make-ahead option.
• Serve as party snacks, game-day appetizers, or potluck bites.

Why You’ll Love This Recipe

• Quick, family-friendly, and perfect for kids or gatherings.
• Simple ingredients with a classic corn dog flavor.
• Easy to make ahead, store, and reheat.
• Customizable and great for both gluten-free and regular diets.