Corn Dog Muffins Recipe
American · Snack · 33 min total
All the fun of a corn dog in a convenient, portable muffin form. These savory muffins are perfect for lunchboxes, parties, or a quick snack.
15
min prep
min prep
18
min cook
min cook
12
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 12 cocktail sausages or hot dog pieces (about 1 inch each)
- 2 tablespoons ketchup (optional, for serving)
- 2 tablespoons yellow mustard (optional, for serving)
Instructions
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together buttermilk, melted butter, and egg until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
- Divide batter evenly among prepared muffin cups, filling each about 2/3 full.
- Press one cocktail sausage or hot dog piece into the center of each muffin, pushing down slightly so it's partially submerged.
- Bake for 15-18 minutes, or until golden brown and a toothpick inserted into the muffin part comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with ketchup and mustard for dipping, if desired.
Tips
- To make ahead, store cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
- Reheat in a microwave for 15-20 seconds or in a 350°F oven for 5-7 minutes.
- For a healthier twist, use turkey or chicken sausages and whole wheat flour (reduce flour to 3/4 cup).
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