Corndog Mini Muffins
These Corndog Mini Muffins are made with a classic sweet cornbread flavor with a little hot dog center, all baked into a bite-sized muffin. No frying— just mix, bake, and serve.
Tackle 2026 dinners with our gorgeous Ultimate Meal Planner - just $4.50 this week with coupon code MARCH50. Get it here.
WANT TO SAVE THIS FOR LATER?
We'll email it to you - along with our free printable party planner!
I love making these for after-school snacks, playdates, or simple family lunches. It is great for dipping in ketchup or mustard.
And if you are making this for your kids’ lunchboxes, add these Chocolate Banana Pops or these Caramel-Dipped Grapes.
How to Make Corndog Mini Muffins
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat oven to 350°F and lightly coat a mini muffin pan with nonstick spray.
2. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
3. Add honey, egg, milk, and vegetable oil. Stir until well blended.
4. Spoon batter into muffin cups, filling each halfway.
5. Place a piece of hot dog into the center of each muffin.
6. Bake for 20 to 25 minutes until golden brown.
7. Let cool in the pan for about 5 minutes before serving.
Serve & Enjoy!
Important Recipe Notes
- Don’t overfill the muffin cups; fill them about halfway so the muffins bake evenly and don’t overflow.
- Use room temperature ingredients; this helps the batter mix smoothly and gives a fluffier muffin.
- Let muffins cool slightly before removing; this prevents them from breaking apart when you take them out of the pan.
- Cut hot dogs into bite-sized pieces; this ensures every mini muffin has a piece of hot dog without being too large.
- Serve with dipping sauces – Ketchup, mustard, or honey mustard are kid favorites and make the muffins more fun to eat.
- Muffins can be baked in advance and kept in the fridge for up to 3 days. Reheat briefly before serving for the best texture.
- You can add shredded cheese or a sprinkle of paprika for extra flavor.
Corndog Mini Muffins
Ingredients
- 1/2 cup cornmeal
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 2 tbsp honey
- 1 egg
- 1/2 cup milk
- 1 tbsp vegetable oil
- 6 hot dogs cut into four pieces
Instructions
- Preheat oven to 350°F and lightly coat a mini muffin pan with nonstick spray.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
- Add honey, egg, milk, and vegetable oil. Stir until well blended.
- Spoon batter into muffin cups, filling each halfway.
- Place a piece of hot dog into the center of each muffin.
- Bake for 20 to 25 minutes until golden brown.
- Let cool in the pan for about 5 minutes before serving.
