The original Mini Corn Dog Muffins! These fun and poppable bites are perfect for snack time, dinner, or game day, and are a hit with kids!
Unless you’ve been living under a rock, you’re aware that the Super Bowl is this Sunday. Although earlier this week I made the epic make the mistake of asking my husband what day of the week it was being played on.
Don’t plan on living that one down anytime soon!
I’ll be watching for the commercials and food anyway, including these bite-sized cuties: Mini Corn Dog Muffins are a hit with any crowd. It is such a fun and simple appetizer recipe!
Watch How to Make Them!
Mini Corn Dog Muffins
Mini Corn Dog Muffins are the poppable version of a corndog — they are just as delicious as they sound.
Like I said, they make a great game day appetizer, but are also perfect as a fun lunch or dinner for the kids. They freeze well too!
I’ll show how to make a homemade cornbread batter, though using your favorite store-bought mix is even quicker and easier. I prefer Krusteaz Gluten-Free Cornbread.
If making homemade cornbread, star by whisking together melted butter and sugar in a large mixing bowl, then incorporate a couple eggs.
Next, whisk in the ingredient that makes this cornbread ultra moist and yummy — buttermilk. Set the wet ingredients aside.
In a separate mixing bowl, whisk together the dry ingredients including cornmeal, flour (either a gluten-free baking blend, or all-purpose if you don’t need to eat gluten free), baking soda and salt.
Add the dry ingredients into the wet ingredients in two batches, whisking well between each batch.
Spray a mini muffin tin very well with non-stick spray then spoon 1 Tablespoon batter into each mini cup.
Next, cut up the hot dog centers. I like 100% beef Hebrew National Hot Dogs. You could use turkey dogs, if that’s your preference!
Hebrew National’s are longer, thinner hot dogs, so I cut each one into 6 pieces. You’ll want each piece to be about 1″ long.
Finally, place a hot dog piece into the center of each muffin tin.
Bake until the cornbread is set, or according to package directions if using a store-bought mix.
These piping hot, sweet and savory mini corn dog muffins are perfect game-day food!
A dip in cold ketchup really sends the corn dog flavor over the top. I can’t get over how cute and delicious these are!
These are amazing served straight out of the oven, but can be made ahead of time, stored in the refrigerator, and then microwaved for 30 seconds or so when it’s kickoff time.
Enjoy!
Equipment
Ingredients
- 1/2 cup melted butter
- 1/2 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup gluten free cornmeal
- 1 cup gluten free baking flour blend WITH binder, or all-purpose flour if not gluten free
- 1/2 teaspoon salt
- 8-10 all-beef hot dogs, cut into 1" bites
Directions
- Preheat oven to 375 degrees. Combine butter and sugar in a bowl then whisk to combine. Add eggs then whisk to combine, and then add buttermilk and whisk to combine.
- In a separate bowl, whisk together baking soda, cornmeal, flour, and salt then whisk into the wet ingredients in two batches.
- Spray a mini muffin tin very well with non-stick spray then spoon 1 Tablespoon batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
- Bake for 8-12 minutes or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator then re-heat for 20-30 seconds before serving.
Notes
- Feel free to use your favorite store-bought cornbread mix instead of making your own. I like Krusteaz Gluten Free Corn Bread!
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Loved these!! But my muffins didn’t stay together for some reason. They separated at the hotdog. I used the Jiff box of cornbread so not sure if that’s why but I would love to know what I did wrong to perfect them. I also added shredded Mexican blend cheese on top before cooking and it was sooo good!!
Love the cheese addition, Alicia! Hmm, it’s hard to say what could have caused the separation. I haven’t experienced that nor received similar feedback.
I had the same problem with keeping them together. I wonder if my hot dog was too thick. They kind of separated and crumbled (also used a jiffy box)
fun quick n easy can use a box muffin mix like jiffy as well!!!
Weird question, but can you freeze these? My son went back to school and I’m trying to be more creative then a sandwich everyday! But I meal prep everything, so ?♀️
Yes, these freeze very well!
These were delicious and I dislike hotdogs as a general rule. I used kefir milk instead of buttermilk since that’s what I had and they turned out great!
Hey there! Is whole milk an OK swap for buttermilk in this case? Thank you!
My grandkids absolutely LOVE these! Great idea!
Can I put these in my kids lunch and have him eat them cold?
Could these be made in advance and frozen?
Also – do they need to be heated up or could be the served at room temperature?
Do these freeze well?
Yes, they freeze very well! :)
I come back to this recipe often. When you are going for ease and quantity and not appearance you can double the recipe, mix the hot dogs in the mix, and put it in a 9×13 pan and just
Awesome recipe! These are delicious and super easy, we had them with a bowl of chili for supper. Would be great for a tailgate party. Do you have a suggestion for keeping them warm, they would probably get soggy sitting in a crock pot?
These were really tasty and were a hit at the party I took them to. I pan seared the hot dog bites, which added a richer flavor and rendered some of the fat. I also realized too late that the batter needed to rest a few minutes. The second batch that rested looked more muffin like than the first, which baked over the edges. Yummy! Will make again.
My very picky toddler loved these. I didn’t have a mini muffin tin so I used 2 large ones. I cut up 4 hot dogs in /4 lengthwise then chopped and added to batter. I also added 1 tbsp honey. Bake 15 min. They are stellar!!!
So glad you guys enjoyed them, Lauren!!