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Crispy Mini Corn Dog Muffins

crispy mini corn dog muffins - featured image

These crispy mini corn dog muffins are a quick and easy snack perfect for parties, combining moist cornbread with flavorful hot dog pieces in a convenient muffin form.

Ingredients

Scale
  • 1 cup yellow stone-ground cornmeal (120g)
  • 1 cup all-purpose flour (125g)
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1 cup whole milk (240ml)
  • 1 large egg, room temperature
  • ¼ cup unsalted butter, melted (56g)
  • 8 hot dogs, cut into bite-sized pieces
  • 2 tablespoons yellow mustard (optional)
  • Pinch of smoked paprika or cayenne (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease your muffin tin with non-stick cooking spray or line with cupcake liners.
  2. In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, sugar, and salt until well combined.
  3. In a separate bowl, whisk milk, egg, and melted butter until smooth. Stir in yellow mustard if using.
  4. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined; do not overmix.
  5. Fold in the chopped hot dog pieces evenly throughout the batter.
  6. Spoon batter into prepared muffin tin cups, filling each about ¾ full.
  7. Bake for 15–18 minutes, checking at 15 minutes. Muffins should be golden brown and a toothpick inserted comes out clean or with a few crumbs.
  8. Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid gummy muffins. Use room temperature eggs and milk for best results. For extra crispy edges, lightly spray oil on top before baking. Muffins can be stored at room temperature for 2 days, refrigerated for up to 5 days, or frozen for up to 2 months. Reheat in microwave or toaster oven to restore crispiness.

Nutrition

Keywords: mini corn dog muffins, corn dog muffins, party snacks, easy snack, cornmeal muffins, hot dog muffins, finger food