Savory Mini Corn Dog Muffins (Print Version)

Bite-sized savory muffins filled with hot dogs, perfect for summer parties.

# What You'll Need:

→ Corn 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

→ 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 ingredients, 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.

# Additional Tips::

01 -
  • Bite-sized fun and perfect for parties or kids’ gatherings.
  • Combines the beloved flavors of corn muffins and savory hot dogs.
  • Simple and quick to prepare with easy pantry ingredients.
  • Customizable with optional cheese and chives for extra flavor.
02 -
  • Freeze baked muffins for up to one month; reheat at 350°F (175°C) for 10 minutes.
  • Add optional cheese and chives before baking for extra flavor and a golden top.
  • Use mini muffin liners for easy cleanup and perfect presentation.
  • Cut hot dogs into uniform pieces for even baking and consistent bites.
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