Easy Mini Corn Dog Muffins
Mini Corn Dog Muffins have all the nostalgic flavor of classic corn dogs in an easy-baked, bite-sized version. Best yet, they are made without deep-frying, using savory homemade cornbread batter and quality all-beef hot dogs.
Servings: 42 mini muffins
Calories:
Equipment
- 2-cup measuring cup
- medium bowl
- whisk
- Silicone or wooden spoon
- Mini-Muffin pan
- Non-stick spray
- 1 tablespoon scoop
Ingredients
- ½ cup (4 ounces) unsalted butter, melted and cooled
- 1 cup (8 ounces) buttermilk, room temperature
- ¼ cup (3 ounces) honey
- 2 large eggs, room temperature
- 1 cup (5 ounces) all-purpose flour
- 1 cup (5.5 ounces) yellow cornmeal
- 1 Tablespoon baking powder
- 1 Tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 6 to 8 hot dogs, cut into 1-inch pieces (See Tip 1)
Instructions
- Preheat the oven to 400°F. Spray a mini muffin pan with nonstick spray; set aside. Cut hot dogs into 1-inch pieces. (See Tip 2)
- Whisk together the melted and cooled butter, buttermilk, honey, and eggs until well combined. (See Tip 3)
- Whisk together the flour, cornmeal, baking powder, sugar, and salt in a medium bowl
- Add the wet ingredients to the dry ingredients. Stir just until combined. Do not overmix.
- Using a 1-tablespoon scoop, add the batter to the prepared mini muffin pan. Place a 1-inch piece of hot dog vertically in the middle of the batter in the mini muffin pan. (See Tip 4)
- Bake in a preheated 400°F oven for 12 to 15 minutes, or until golden brown.
- Remove from the oven. Allow to cool for 5 minutes in the pan and then remove to a wire rack.
- Serve warm with your favorite condiments.
- Yield: 3 ½ dozen (42 mini muffins) (See Tip 5)
Video
Notes
- I used Hebrew National All-Beef hot dogs, but feel free to use your favorite brand. Also, 1 inch is the perfect length for the hot dogs.
- My absolute favorite non-stick spray is Bak-Klene ZT All Purpose Release Spray. Alternatively, you can brush the cavities of the mini muffin pan with cake goop (equal parts room-temperature butter, oil, and flour).
- I. like to use a 2-cup mixing cup for the wet ingredients. This makes it easier to pour the combined wet ingredients onto the dry ingredients.
- The 1-tablespoon scoop holds the perfect amount of batter per cavity of the mini muffin pan.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or in the freezer in a freezer-safe container for up to 2 months. Reheat at 350°F for about 8 minutes or until warmed through.
