Craving that classic fairground corndog but want something a little easier to whip up at home? These Corndog Mini Muffins are the perfect solution! They’re fun, delicious, and super easy to make which is ideal for a quick snack, a party appetizer, or even a kid-approved dinner option. Plus, who doesn’t love a recipe that’s ready in just about half an hour?

Why You’ll Love These Mini Muffins

First off, they’re mini, which means they’re automatically adorable and perfect for little hands. But don’t be fooled by their size, each muffin packs all the flavor of a traditional corndog, complete with a golden, slightly sweet cornbread base and a juicy hot dog center. They’re also great for meal prepping; just pop any extras into the fridge, and you’ve got a ready-to-go snack for the next few days.

How to Make Corndog Mini Muffins

Ingredients you’ll need for this recipe

1/2 cup cornmeal
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
2 tablespoons honey
1 egg
1/2 cup milk
1 tablespoons vegetable oil
6 hot dogs, cut into four pieces

1. Preheat your oven to 350°F and lightly coat a mini muffin pan with nonstick cooking spray.

2. In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar, whisking them together.

3. Add the honey, egg, milk, and vegetable oil to the dry ingredients and stir until well blended.

4. Spoon the batter into the muffin cups, filling each one halfway.

5. Place a piece of hot dog into the center of each muffin.

6. Bake in the preheated oven for 20 to 25 minutes until the muffins are golden brown.

7. Let the muffins cool in the pan for about 5 minutes before serving.

These Corndog Mini Muffins are a hit at parties, picnics, or even as an after-school snack. They’re portable, easy to eat, and a fun twist on the classic corndog that everyone will love. Plus, they’re a great way to get the kids involved in the kitchen—they’ll have a blast pressing the hot dog pieces into the batter.

So, the next time you’re in the mood for something fun and tasty, give these Corndog Mini Muffins a try. Trust me, they’ll disappear fast!

Ingredients

1/2 cup cornmeal
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
2 tablespoons honey
1 egg
1/2 cup milk
1 tablespoons vegetable oil
6 hot dogs, cut into four pieces

Instructions

1. Preheat your oven to 350°F and lightly coat a mini muffin pan with nonstick cooking spray.
2. In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar, whisking them together.
3. Add the honey, egg, milk, and vegetable oil to the dry ingredients and stir until well blended.
4. Spoon the batter into the muffin cups, filling each one halfway.
5. Place a piece of hot dog into the center of each muffin.
6. Bake in the preheated oven for 20 to 25 minutes until the muffins are golden brown.
7. Let the muffins cool in the pan for about 5 minutes before serving.