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    Home » Recipes » Appetizers » Mini Corn Dog Muffins recipe

    PUBLISHED: June 25, 2020 • By Toni Dash 34 Comments

    Mini Corn Dog Muffins recipe

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Mini Corn Dog Muffins with striped sticks on a wood cutting board

    Mini Corn Dog Muffins are a fast and easy way enjoy everything you love about corn dogs in baked mini form. Great for appetizers and potlucks. Grab a few for a fun main dish too!

    Mini Corn Dog Muffins with striped sticks on a wood cutting board
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    Mini Corn Dog Muffins with striped sticks on a wood cutting board

    Corn dogs are a delicious sweet-meets-salty dish usually bought at a carnival or summer fair.

    Hot dogs dipped in sweet cornbread batter and deep fried to a crispy outside. All served on a stick!

    These Mini Corn Dog Muffins can be made at home in a flash. SO easy and with all the delicious flavors.

    Dip them in ketchup, mustard or eating them plain.

    They are delicious for all ages any way you serve them.

    Easy Mini Corn Dogs 

    No deep frying. No messy dipping of hot dogs in batter. 

    EVERYTHING you love about a corn dog in one mini 3 bite form.

    They can be make regular or gluten-free depending on the flour used!

    Recipe Ingredients

    • All-purpose flour (regular or gluten-free measure-for-measure flour blend)
    • Yellow Corn Meal
    • Salt
    • Baking Powder
    • Milk
    • Honey
    • Vegetable oil
    • Egg
    • Hot dogs

    mini corn dogs on cutting board

    What Type of Hot Dogs to Use?

    Hot dogs are made with every possible type of meat these days: beef, pork, chicken, turkey or a blend of meats. 

    Always read the labels if you are looking for great ingredients.

    I personally prefer all beef hot dogs for the flavor but any hot dogs can be used for this recipe.

    They should be regular length (not foot long hot dogs).

    For more info refer to our Ultimate Hot Dog Guide.

    Regular or Gluten-Free

    This recipe has been tested both with regular all purpose flour and gluten-free measure-for-measure flour blend.

    The results were great with either flour.

    mini corn dogs in muffin tin

    How to Make Mini Corn Dog Muffins – Step-by-Step

    STEP 1: Preheat oven to 400 degrees F. Prepare a 24-cup mini muffin pan with nonstick cooking spray (unless it is already a non-stick finish pan). 

    This is the pan I use and do not need to spray it. The muffins come out perfectly every time.

    STEP 2: In a large bowl, whisk together the flour, corn meal, salt, and baking powder (photo 1).

    STEP 3: In a separate bowl, whisk together the milk, honey, vegetable oil and egg (photo 2).

    mini corn dog muffins recipe steps collage 1-4 (making batter)

    STEP 4: Add the milk mixture to the flour mixture and stir until combined (photo 3).

    STEP 5: Spoon the corn bread batter into the prepared muffin pan (photo 4).

    STEP 6: Place a piece of hot dog into each muffin, pushing it down into the batter (photo 5).

    mini corn dog muffins process steps 5-6 (in muffin pan before and after baking)

    STEP 7: Bake for 20 minutes, until the edges of the muffins are golden brown (photo 6).

    STEP 8: Allow to rest in the pan for 5 minutes before serving.

    Serve them On a Stick!

    A fun idea for a party or Fourth of July is to serve them on a stick.

    Fun paper straws can easily be cut to desired lengths to insert into the hot dog portion of the muffins.

    These patriotic straws would be great for July 4th!

    mini corn dogs on cutting board with sticks

    Storing Leftovers and Reheating

    These muffins are best served the day they are made.

    However you can store any leftover in an air tight container (plastic bag not recommended to keep the muffins intact). 

    Microwave for 15 seconds or as needed just to warm before eating.

    Make it a Meal!

    • Spicy Aji Sauce
    • Mexican Quinoa Salad with Green Chilies
    • Macaroni Salad
    • Strawberry Shortcake

    More Recipes You’ll Love!

    • Fish Tacos
    • Grilled Peach and Corn Salsa
    • Cheddar Bay Biscuits
    • Jalapeno Corn Dog Bites
    Did you make it? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST !

    Recipe

    Mini Corn Dog Muffins with striped sticks on a wood cutting board

    Mini Corn Dog Muffins

    Makes 24 mini corn dogs Prep time: 10 minutes Cook time: 20 minutes
    5 from 76 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Appetizer
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Cooling Time: 5 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 24
    Calories: 107kcal
    Author: Toni Dash
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    Ingredients

    • 1 ¼ cups All-Purpose Flour regular or gluten-free measure-for-measure flour blend
    • ¾ cup Yellow Corn Meal fine grind
    • ½ teaspoon Salt
    • 2 teaspoons Baking powder
    • 1 cup Milk
    • ¼ cup Honey
    • ¼ cup Vegetable oil
    • 1 Egg lightly beaten
    • 6 Hot Dogs regular length, cut into quarters

    Instructions

    • Preheat oven to 400 degrees. Spray a 24-cup mini muffin pan with nonstick cooking spray (if not already a non-stick surface).
    • In a large bowl, whisk together the flour, yellow corn meal, salt, and baking powder.
    • In a separate bowl, whisk together the milk, honey, vegetable oil and egg.
    • Add the milk mixture to the flour mixture and stir until combined.
    • Spoon the corn bread batter evenly into the prepared muffin pan. NOTE: the batter will come up just below the rim of the muffin cavities.
    • Place a piece of hot dog into the middle of each muffin, pushing the hot dogs down into the batter.
    • Bake in the preheated oven for 20 minutes, until the edges of the muffins are golden brown.
    • Allow to rest in the pan for 5 minutes before serving.

    Nutrition

    Calories: 107kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 133mg | Potassium: 89mg | Fiber: 1g | Sugar: 3g | Vitamin A: 26IU | Calcium: 31mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. Casey says

      May 22, 2023 at 8:31 am

      5 stars
      These were delicious and very easy to make. I made them for a party last weekend and they were gone in a flash.

      Reply
    2. Chenee says

      May 22, 2023 at 8:31 am

      5 stars
      I’ve decided I’m never making corn dogs any other way after trying these. The mini size is perfect and they we really easy to make.

      Reply
    3. Vicky says

      May 22, 2023 at 8:19 am

      5 stars
      My kids love corn muffins and this is a clever way to get some protein into the meal as well. I’ve mad these for dinner a great dinner and leftovers make great after school snacks!

      Reply
    4. Kate says

      May 22, 2023 at 7:56 am

      5 stars
      These are so cute and perfect for a party! Very easy to make. Love that there is no deep frying.

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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