Corn dog muffins are a fast and simple way to enjoy cornbread and hot dog in a muffin tin. These dippable corn dog poppers deliver all the flavor of a classic corn dog but in an easy, bite-sized muffin form.
Mini corn dog muffins are a favorite at our house. A moist homemade cornbread batter surrounds a piece of hot dog for a convenient snack, appetizer, or lunchbox treat. They work great for after-school snacks, party platters, game day appetizers, or a quick weeknight dinner. Serve warm with ketchup, mustard, honey mustard, or your favorite dipping sauce.
- Ingredients Needed
- How to Make
- Storing Leftovers and Freezing
- Common Questions Asked
- More Easy Muffin Tin Recipes
- Corn Dog Muffins
Try other easy hot dog recipes like puff pastry pigs in a blanket or slow-cooker hot dog chili for more crowd-pleasing ideas.
This Corn Dog Muffins Recipe Is…
- Made in a mini muffin pan
- Perfect with dipping sauces
- Uses homemade cornbread batter (or mix)
- Great as a snack, appetizer, or easy dinner
- Quick and budget friendly
- Kid-friendly
Ingredients Needed
These simple ingredients come together to make flavorful mini corn dog muffins the whole family will enjoy.
Cornmeal – Yellow cornmeal forms the base of the cornbread batter.
All-purpose flour – Measure by spooning into the cup and leveling; don’t pack it down.
Sugar – Adds a touch of sweetness to the cornbread; adjust to taste.
Baking powder – Helps the cornbread rise and stay tender.
Salt – Balances and enhances the flavors.
Milk – Use whole or 2% milk for added richness.
Egg – One large egg binds the batter.
Canola oil – Vegetable oil works as a substitute.
Hot dogs – Your favorite hot dogs, sliced into 1-inch pieces.
Recipe Notes:
Grease the muffin tin well so the mini corn dog muffins release easily.
You can use a mini muffin pan for bite-sized muffins or a regular muffin pan; adjust baking time until a toothpick comes out clean.
Swap hot dogs for Lil’ Smokies or smoked sausage for a different flavor.
Serve with ketchup, mustard, honey mustard, or other favorite dipping sauces.
How to Make
The printable recipe card at the bottom lists full quantities and step-by-step details. Below is a brief visual walkthrough.
Step One: Preheat oven to 425°F and grease a mini muffin pan; set aside.
Step Two: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
Step Three: Add the milk, egg, and oil. Whisk until the batter is smooth, scraping the bowl sides as needed.
Step Four: Spoon about a tablespoon of batter into each mini muffin cup.
Step Five: Press a 1-inch piece of hot dog into the center of each batter-filled cup.
Step Six: Bake 8–10 minutes, until the cornbread is set and lightly golden. Serve warm.
Storing Leftovers and Freezing
Refrigerate: Store leftover muffins in an airtight container in the refrigerator for 2–3 days. Reheat briefly in the microwave or warm in the oven.
Freezing: Freeze mini corn dog muffins for 3–4 months. Reheat directly from frozen, or thaw overnight in the refrigerator before warming.
Common Questions Asked
Why are my corn muffins dry?
Dry muffins usually come from too much dry ingredient (cornmeal or flour) or from overbaking. Measure carefully and check for doneness early.
Can I use a boxed cornbread mix?
Yes. A boxed mix such as Jiffy can be used; prepare the mix according to package directions and adjust baking time if needed. The texture and flavor will vary slightly.
More Easy Muffin Tin Recipes
- Pizza Cupcakes
- Baked Brie Bites
- Mac and Cheese Cups
If you try this recipe, please leave a rating or a comment on the recipe card below. I love hearing how your muffins turned out.
Corn Dog Muffins
Ingredients
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 8 hot dogs cut into 1-inch pieces
- 1 large egg
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup canola oil
Instructions
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Preheat your oven to 425 degrees F. Then grease your mini muffin pan and set it to the side.
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In a large bowl add the flour, cornmeal, sugar, baking powder and salt. Mix to combine.
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Add the egg, milk and oil. Mix well to incorporate the ingredients, scraping the bowl as needed.
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Spoon about a tablespoon of batter into each muffin tin cup.
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Press a diced hot dog piece into the center of each cup.
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Bake for 8-10 minutes or until the cornbread is fully baked and golden.
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Serve warm with your favorite dipping sauces.
Notes
Hot Dogs – Swap hot dogs for smoked sausage or Lil’ Smokies for a variation.
Equipment
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Mini Muffin Tin
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Whisk
Nutrition
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