Mini Corn Dog Muffins Delight (Print version)

Savory bite-sized muffins with hot dogs, ideal for summer gatherings and kids’ parties.

# What You'll Need:

→ Muffin Batter

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon salt
06 - 1 cup milk
07 - 2 large eggs
08 - 1/4 cup unsalted butter, melted

→ Filling

09 - 4 regular hot dogs, cut into 6-7 bite-sized pieces each

→ Optional Toppings

10 - 1/2 cup shredded cheddar cheese
11 - 1 tablespoon chopped fresh chives

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a 24-cup mini muffin tin or line with mini muffin liners.
02 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
03 - In a separate bowl, whisk together milk, eggs, and melted butter until smooth.
04 - Pour wet ingredients into dry, stirring until just combined (do not overmix).
05 - Spoon about 1 tablespoon of batter into each muffin cup, filling about 2/3 full.
06 - Gently press one piece of hot dog into the center of each cup. Sprinkle with cheese and chives if using.
07 - Bake for 12-15 minutes, or until muffins are golden and a toothpick inserted beside the hot dog comes out clean.
08 - Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm with ketchup and mustard for dipping.

# Expert Tips:

01 -
  • Bite-sized, portable, and perfect for snacking or sharing at any gathering.
  • Quick and easy—ready in just 30 minutes from start to finish.
  • Fun for all ages, with a nostalgic, crowd-pleasing flavor.
  • Customizable with your favorite cheese or meat-free hot dogs.
02 -
  • Let muffins cool for 5 minutes before removing from the pan to avoid breakage.
  • Cut hot dogs into even pieces so every muffin gets a juicy center.
  • Grease your mini muffin tin well or use liners for easy release.
  • Check hot dogs’ ingredient labels if you have allergies or dietary preferences.
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