Description
Quick, kid-friendly mini corn dog muffins perfect for busy weeknights. These portable, freezer-friendly bites combine classic corn dog flavors with easy preparation and customization options.
Ingredients
- 1 cup all-purpose flour (120g)
- 1 cup cornmeal (150g), yellow or stone-ground
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup buttermilk (240ml) or 1 cup milk + 1 tablespoon vinegar/lemon juice
- 1 large egg
- 2 tablespoons vegetable oil or melted butter
- 8 regular or mini hot dogs, sliced into 1-inch bite-size pieces
- ½ cup shredded cheddar cheese (optional, 50g)
- Optional: ¼ teaspoon smoked paprika or a pinch of cayenne for heat
Instructions
- Preheat oven to 375°F (190°C) and grease a mini muffin tin well.
- Slice hot dogs into 1-inch bite-size pieces and shred cheese if using.
- In a large bowl, whisk together flour, cornmeal, baking powder, sugar, and salt until combined.
- In a separate bowl, beat the egg lightly, then add buttermilk and vegetable oil. Whisk until smooth.
- Pour wet ingredients into dry ingredients and stir gently just until combined; do not overmix.
- Fill each mini muffin cup about one-third full with batter, place a piece of hot dog (and cheese if using) in the center, then cover with more batter until about ¾ full.
- Bake for 12-15 minutes until tops are golden and a toothpick inserted into the batter comes out clean.
- Let muffins cool in the tin for a few minutes before removing carefully.
- Serve warm with ketchup, mustard, or your favorite dipping sauce.
Notes
[‘Do not overmix the batter; a few lumps are okay to keep muffins light.’, ‘Grease the muffin tin well to prevent sticking.’, ‘Use room temperature ingredients for best texture.’, ‘Customize with cheese cubes, diced jalapeños, or different hot dog types.’, ‘Freeze cooled muffins flat on a baking sheet, then transfer to a freezer bag for up to 3 months.’, ‘Reheat frozen muffins in the oven at 350°F (175°C) for 8-10 minutes for best texture.’, ‘Serve with ketchup, honey mustard, ranch, or smoky chipotle mayo for dipping.’]
- Prep Time: 16 minutes
- Cook Time: 12-15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 mini corn dog muff
- Calories: 110
- Sodium: 250
- Fat: 5
- Saturated Fat: 2
- Carbohydrates: 12
- Fiber: 1
- Protein: 4
Keywords: mini corn dog muffins, kid-friendly dinner, quick weeknight meal, freezer-friendly snacks, easy corn dog recipe