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Mini Corn Dog Muffins

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How adorable! A fun twist on corn dogs, these mini Corn Dog Muffins make a great appetizer or quick snack. They're also easily made gluten-free.

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Rate this recipe 4.5/5 (80 Votes)

Ingredients

  • 1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 8 to 10 all-beef hot dogs, cut into 1-inch bites

Details

Adapted from iowagirleats.com

Preparation

Step 1

Preheat oven to 375°F.

Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.

In a separate bowl, combine baking soda, cornmeal, flour, salt, and stir to combine. Whisk into wet ingredients in two batches.

Spray a mini muffin tin with non-stick spray, and spoon 1 tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.

Bake for 8 to 12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20 to 30 seconds before serving.

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