Mini Corn Dog Muffins with Mustard

Mini Corn Dog Muffins with Mustard

Cornbread batter studded with hot dog bites bakes into bite-sized muffins for dipping.

Total 27 min Makes 24 muffins Calories 95/serving

Dietary

Nut free

Allergens

Dairy, Eggs, Wheat, Red meat

These mini muffins pack the flavor of a classic corn dog into a tender, slightly sweet cornbread base dotted with chunks of hot dog. Baked in a mini muffin pan, they turn golden and crisp at the edges while staying soft inside, making them a snack platter or lunchbox staple. Serve warm with yellow mustard for dipping.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 egg
  • 1/4 cup unsalted butter, melted
  • 6 hot dogs, cut into small chunks
  • 1/4 cup yellow mustard, for dipping

Method

  1. Preheat the oven to 400°F and grease a 24-cup mini muffin pan.

  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

  3. In a separate bowl, whisk together the buttermilk, egg, and melted butter.

  4. Pour the wet ingredients into the dry ingredients and stir just until combined.

  5. Fold in the hot dog chunks, distributing them evenly throughout the batter.

  6. Spoon the batter into the prepared mini muffin cups, filling each about three-quarters full.

  7. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 10 to 12 minutes.

  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

  9. Serve warm with yellow mustard for dipping.

Rate this recipe

★ 4.4 (1)

Mini Corn Dog Muffins with Mustard

These mini muffins pack the flavor of a classic corn dog into a tender, slightly sweet cornbread base dotted with chunks of hot dog. Baked in a mini muffin pan, they turn golden and crisp at the edges while staying soft inside, making them a snack platter or lunchbox staple. Serve warm with yellow mustard for dipping.

27 min 24 muffins 95 cal

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 egg
  • 1/4 cup unsalted butter, melted
  • 6 hot dogs, cut into small chunks
  • 1/4 cup yellow mustard, for dipping

Method

  1. 1

    Preheat the oven to 400°F and grease a 24-cup mini muffin pan.

  2. 2

    In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

  3. 3

    In a separate bowl, whisk together the buttermilk, egg, and melted butter.

  4. 4

    Pour the wet ingredients into the dry ingredients and stir just until combined.

  5. 5

    Fold in the hot dog chunks, distributing them evenly throughout the batter.

  6. 6

    Spoon the batter into the prepared mini muffin cups, filling each about three-quarters full.

  7. 7

    Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 10 to 12 minutes.

  8. 8

    Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

  9. 9

    Serve warm with yellow mustard for dipping.