Corn Dog Mini Muffins

My delicious honey-corn bread surrounded by a miniature sized hot dog is utter bliss, especially when dipped in ketchup or mustard! They remind me of the fair and all the fun finger foods. In this recipe, I use the same mouthwatering honey-corn bread dough that I make in my Cheese on a Stick (Hot Dog on a Stick Copycat) recipe! Take yourself back to the summer state fair with this fun finger food that kids and adults love. This recipe is the best for breakfast, lunch, dinner, or an appetizer!

My insanely delicious Corn Dog Mini Muffins recipe calls for all-purpose flour, cornmeal, baking powder, salt, buttermilk, an egg, honey, and all-beef hot dogs, and is done in less than 15 minutes! It’s a family favorite in my house as my toddler and husband ADORE these appetizer muffins! They make the perfect game day party starter or appetizer and never last long! If you like this, then you’ll drool over my foolproof corn bread recipe!

Ingredients in Corn Dog Mini Muffins

All-purpose flour. Flour provides the structure of the corn bread and is integral.

Cornmeal. A gluten-free flour, cornmeal gives the bread its sweet taste and gritty texture. In this recipe the cornmeal combines with the flour to produce a fluffy and moist bread.

Baking powder. Baking powder is a leavening agent that helps the bread rise as it bakes.

Salt. Salt provides flavor and helps tighten the gluten structure of the bread. Salt also enhances the flavors of the other ingredients.

Buttermilk. Buttermilk adds a delicious creamy flavor and gives the bread a soft crumb.

Egg. An egg helps bind the dough and helps the dough to rise. Eggs in a bread recipe increase the elasticity of gluten, which creates a softer, more delicious crumb.

Honey. Honey adds moisture to the dough and produces a wonderful honey-corn taste.

All-beef hot dogs. Tucked in the center of each corn bread muffin is a hot dog piece. Use all-beef hot dogs for the best quality.

How to make the best Corn Dog Mini Muffins

STEP 1: Preheat the oven and spray a mini muffin tin with cooking spray.

STEP 2: In a large bowl, combine the flour, cornmeal, baking powder, and salt. In a separate bowl, stir the buttermilk, egg, and honey. Add the wet ingredients to the dry ingredient bowl and mix well. The mixture will be very thick.

STEP 3: Fill each muffin tin about ¾ of the way with the dough. Place a hot dog piece, tall side up, inside the center of each muffin tin. Bake for 9-12 minutes, or until the bread is golden and cooked through.

More recipes you’ll love!

Pigs in a Blanket

Copycat Hot Dog on a Stick Corn Dog Recipe

Easy Weeknight Sloppy Joes

The Real Jordan Marsh Blueberry Muffin Recipe

Egg Roll in a Bowl

Corn Bread

Cheese on a Stick (Hot Dog on a Stick Copycat Recipe)

Hearty Chili with Ground Beef

Southern Style Oven “Fried” Chicken with Mashed Potatoes and Corn

Final Thoughts

Finally, if you make these Corn Dog Mini Muffins, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.

If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!

Corn Dog Mini Muffins

Elise McCollister

My delicious honey-corn bread surrounded by a miniature sized hot dog is utter bliss, especially when dipped in ketchup or mustard! They remind me of the fair and all the fun finger foods. This easy and quick recipe is done in less than 15 minutes and is the perfect party starter or dinner!

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Prep Time 5 minutes mins

Cook Time 9 minutes mins

Total Time 14 minutes mins

Course Appetizers, Breakfast & Brunch, Main Dishes

Cuisine American

Servings 24 mini muffins

Calories 59 kcal

Equipment

• Mini muffin tin
• Large bowl
• Mixing bowl

Ingredients

  

1x2x3x4x

• 3/4 c all-purpose flour
• 1/3 c cornmeal
• 1 tbsp baking powder
• pinch salt
• 1/2 c buttermilk
• 1 egg
• 2 tbsp honey
• 4 all-beef hot dogs chopped into 1-inch pieces

Instructions

 

• Preheat your oven to 375° F. Spray a mini muffin tin with cooking spray.
• In a large bowl, combine the flour, cornmeal, baking powder, and salt. In a separate bowl, stir the buttermilk, egg, and honey. Add the wet ingredients (buttermilk mixture) to the dry ingredient bowl (flour mixture) and mix well. The mixture will be very thick.
• Fill each muffin tin about ¾ of the way with the dough. Place a hot dog piece, tall side up, inside the center of each muffin tin. Bake for 9-12 minutes, or until the bread is golden and cooked through.
• If you make this, don't forget to leave a rating and comment!

Notes

• If you have leftover dough, you can make an additional batch or make regular sized muffins.
• Leftovers will last if stored in a zip top bag or in an airtight container, in the refrigerator, for up to 4-5 days.

Nutrition (per serving)

Calories: 59kcalCarbohydrates: 7gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 12mgSodium: 138mgPotassium: 31mgFiber: 0.3gSugar: 2gVitamin A: 18IUVitamin C: 0.01mgCalcium: 38mgIron: 0.4mg

Did you try this recipe?Mention @elisemccollister or tag #elisemccollister!