Mini Corn Dog Muffins
These mini corn dog muffins are a playful and delicious twist on the classic fair favorite, baked in a muffin tin for easy portion control. With a sweet, golden cornmeal crust and a savory hot dog center, they are the perfect bite for parties or lunchboxes.
- Prep time: 10 minutes
- Cook time: 28 minutes
- Total time: 38 minutes
- Servings: 4
- Difficulty: Easy
- Cuisine: American
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 cup milk
- 1/4 cup melted butter
- 1 large egg
- 4 hot dogs cut into 1-inch pieces
Instructions
- Preheat oven to 400 degrees Fahrenheit and grease a mini muffin tin.
- In a large bowl, whisk together cornmeal, flour, sugar, and baking powder.
- Stir in the milk, melted butter, and egg until just combined.
- Spoon the batter into the muffin tin, filling each cup about three-quarters full.
- Press one piece of hot dog into the center of each muffin.
- Bake for 12 to 15 minutes until a toothpick inserted into the muffin part comes out clean.
Tips
- Do not overmix the batter, or the muffins will become tough rather than fluffy.
- For a spicy kick, add a diced jalapeño to the batter before baking.
- Serve with a side of honey mustard or maple syrup for dipping.
Frequently Asked Questions
Can I use standard muffin tins?
Yes, but you will need to increase the baking time to about 18-20 minutes.
Can I store these for lunch?
Yes, they store well in an airtight container for up to 3 days in the refrigerator.
What if my batter is too thick?
Add an extra tablespoon of milk until the batter reaches a pourable, thick consistency.