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Corn Dog Muffins: the simple, tasty appetizer recipe

Total time: 30 Min
Difficulty: Low
Serves: 12 people
By Cookist
All-purpose flour
1 cup
Yellow Cornmeal
1 cup
2/3 cup
1 1/2 tsp
1 cup
butter, melted
1/3 cup
hot dogs, cooked
Baking powder
1/2 tsp

Sweet homemade cornbread and salty sliced hot dogs go together perfectly in this corn dog muffin recipe. Quick and easy to make, this is the perfect kid-friendly appetizer or snack you can eat in a few bites. Mini corn dog muffins are perfectly sweet and salty balanced, just like classic corn dogs you enjoy at fairs.

The cornbread batter can easily be made in one bowl in a few minutes. Add some sliced hot dogs, scoop into a muffin pan and you are ready to go!  This is a ideal appetizer recipe to make for your next BBQ or Super Bowl party with family and friends.

Serve corn dog muffins with a dipping sauce or just one their own. No need for a corn dog on a stick when these are so simple to make and eat. Both kids and adults will love this addicting, flavorful recipe.

Tips for the Best Corn Dog Muffins

For a shortcut, use the Jiffy corn muffin mix.

For a more flavorful recipe, you can also add shredded cheese to corn dog muffin batter before baking.

You can replace buttermilk by mixing a tablespoon of white vinegar or lemon juice with enough milk to measure one cup. Stir and let it stand for about 5 minutes, then use.

Try using a sweet sausage in this recipe for an even sweeter muffin. Just make sure to cook the sausage before slicing it and adding it to the batter.

Use a mini muffin pan to make bite sized corn dog muffins that you will be able to pop in your mouth in one bite.

You can replace hot dogs with cocktail wieners.

How to store Corn Dog Muffins

You can store corn dog muffins in the refrigerator for up to 5 days, closed in an airtight container.

You can also freeze it for up to 3 months. Before serving, reheat them in the oven.

How to make Corn Dog Muffins

Preheat oven to 350°F. In a medium bowl, whisk together the all-purpose flour, cornmeal, sugar, salt and baking powder.

Add the egg, buttermilk, and melted butter. Whisk until the batter is smooth and there are no lumps.

Slice the hot dogs in half and then into small pieces.

Mix the hot dog pieces into the batter.

Line a muffin pan with paper muffin cups or simply grease the muffin tin. Scoop the batter into the muffin tin so the batter is about 3/4 of the way to the top. Bake the muffins in a 350° F oven for about 12-14 minutes.

Remove from the muffin tin and allow to cool on a cooling rack. Serve warm and enjoy!

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