Corn Dog Mini Muffins
Everyone’s favorite corn dog made into the easiest mini muffins. Because everything tastes better in miniature size! 103.4 calories.
Welcome to Super Bowl week here at Damn Delicious! I’m bringing you a week of simple, party foods that are sure to impress your guests at your next football party.
On Monday, we had those apple butter pastrami sandwiches. Today I bring you these epic corn dog mini muffins.
Now, I first saw these on Iowa Girl Eats about a year ago but I just never got around to making it.
But seeing that the Super Bowl is just days away, I knew I just had to share this with you guys.
It’s so easy to make, and it’s well received by both kids and adults, especially when you dunk them in that pool of ketchup.
They’re completely addicting too. I think I was able to eat about 8 of these without even thinking! But no worries. They’re only 100 calories each!
Corn Dog Mini Muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- ½ cup 1 stick unsalted butter, melted
- ⅓ cup sugar
- 2 large eggs
- 6 beef franks, cut into 1-inch pieces
Instructions
- Preheat oven to 375 degrees F. Lightly coat a 24-cup mini muffin tin with nonstick spray; set aside.
- In a large bowl, combine flour, cornmeal, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Scoop 1 tablespoon batter into each cup and place 1 hot dog piece into the center. Place into oven and bake for 8-10 minutes, or until golden brown.
- Remove from oven and cool on a wire rack.
Did you make this recipe?
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I just made this. I have a Tbsp cookie scoop so I was excited to have an accurate measure instead of eyeballing. Unfortunately it didn’t turn out that way! The recipe made 58, not 30; that’s almost double what was estimated. Since I only had 6 hot dogs I had to cut all my 1 inch hot dog pieces into 1/2 inch pieces, but honestly I liked the proportions that way. I didn’t have any problems with the hot dog causing instability that way. Also had no problems with removing. I used a fairly new non stick pan and olive oil. Delicious!
Easy and delicious. Popular with the gang. Will make again.
For me the key to this recipe is (1) spraying my nonstick mini muffin pan and putting it in the oven while it’s preheating — so that it’s hot when I add the batter — and (2) sticking to the no more than 1 tbs. per cup. Mine also bake for about 12 minutes. I cool them in the pan for about 10 minutes and then turn the pan over onto a cooling rack and the muffins fall out. I’ve followed the recipe exactly once and one other time subbed honey for the sugar and both times same results. I store them in both the refrigerator and freezer in foil packs of 4-5 muffins. In the morning around 6:30am I throw three foil packs into the oven and heat to 350. By the time I’m ready to pack lunch boxes at 7am they are heated through. Kids say they’re “warm enough” at lunch time. I send ketchup for dipping – kids give the thumbs up.
Question about this recipe: does this freeze well? I’m looking for fun lunch alternatives for school lunches.
These turned out DELICIOUS for our Superbowl party – they were the first thing gone and I was asked to share the recipe. They were also really easy to make (which is good because I’m terrible at baking haha).
I used 2 different mini muffin trays, same cooking spray on both, there was a little sticking on the darker pan but none on the lighter pan (and I used a small spatula to ‘pop’ them out while they were hot, which worked well and was quick – 100% full recovery). I will definitely be making these again!
Thank you my child will love this!!!!
Let’s be honest… these were GREAT! Only catch: Don’t be above using muffin cups or an acrylic tray… When you push the hotdog down in the middle, it SEVERELY lowers the integrity of the bottom of the muffin. They looked GREAT when I pulled them out of the oven and I thought, “Nailed it!” Unfortunately, even greased, I only had about a 60% survival rate taking them out of the pan.♂️
Can you prep these the night before and leave in the fridge to bake the next day?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
I am looking for recipes for next weeks dinners and came across this older post. I have been making these for years and they’re requested anytime we have snack/appetizer type foods. So simple, and yet so good!
Is the sugar required?
You can omit as needed.
I’m about to make these and thinking they’d be great for lunch boxes but are they good/safe cold?
As I am not an expert on food safety, I cannot really say with certainty. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps, Samantha!
Hi! So excited to make this for my daughter but I only have regular muffin tins. What would you recommend for baking time? Thank you.
I would estimate about 12-15 minutes but as always, please use your best judgment regarding substitutions and modifications.
Made this last night. So perfect! My whole family loves it especially my daughter who requested it. Didn’t encounter sticking problems at all. I used Coconut oil non-stick spray with my regular stainless steel muffin tin and bake for 15-17mins. Thank you so much for this LOVELY recipe!
These are delicious! I did have problems with the muffins sticking as well. I only have one mini muffin tin, and wanted to make a double batch for a birthday party. I used regular Pam on the first batch and the muffins stuck, so after cleaning my tin for the next batch, I used Pam For Baking. No sticking at all! I also found that this recipe makes 34-36 muffins when using a tablespoon at a time. Also, subbed the hot dogs for the little smokies. Very good recipe!
Hi, do you have to boil the hotdogs first before baking?
No, you do not have to boil the hot dogs prior to baking.
I made these last night. I did a substitution because my family eats gluten free. I used 1 cup of Bob’s Red Mill 1 to 1 instead of the 1 cup of all-purpose flour. They came out amazing! The only thing that I found different was the recipe says to use one 24 mini muffin tin and to scoop 1 tbsp of the mix into each cup but I had enough mix to fill two 24 mini muffin tins so I got 48 muffins. I just had to quickly thaw two more hotdogs to put in the extra muffins. I don’t really understand how substituting gf flour for the all-purpose flour would have made that much of a difference but I’m not complaining. The printed recipe also states that it yields 30 mini muffins. I did bake the muffins in my silicone muffin “tins” for about 20 minutes since I put both sets in the oven at the same time. I also used convection. I popped these guys in the freezer once they cooled and I plan on reheating them and putting them in my kids’ lunch boxes for school. My husband also mentioned that he’ll be sampling them for lunch as well 🙂 Thank you for another quick and easy lunch/snack/party food idea!
I’m 14 and I just made these for my 6 family members!! They love and love for them!!
Amazing!
Mine were a mess. I used Trader Joe’s cornbread mix and it completely stuck to the bottom of the pan. I couldn’t give to my kids that way 🙁 I used olive oil to coat the bottom.
Oh no – I’m so sorry. I hate it when that happens! 🙁 I find that it is best to use nonstick spray. Also, may I ask what kind of pan you are using?
How would you recommend storing and reheating them? Thanks.
You can store in an airtight container and reheat in the oven or microwave.
These were delicious but mine fell apart in half and stick to the bottom as well…any suggestions anyone?
Oh no – did you use nonstick spray to coat the pan?
They’re good but I had to nearly double cooking time to account for juices released from the hot dogs. I used Trader Joe’snatural beef hot dogs. They also stick a bit. I used a pan I use frequently for mini muffins and don’t have this problem.