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Easy Mini Corn Dog Muffins: Best Bite-Sized Snack

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These easy mini corn dog muffins are a quick, kid-friendly snack made with simple pantry ingredients. Ready in about 20 minutes, they’re perfect for picky eaters and crowd-pleasers alike.

Ingredients

Scale
  • 1 cup (160g) yellow cornmeal
  • ½ cup (60g) all-purpose flour
  • 2 tablespoons (25g) granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ½ cup (120ml) whole milk
  • 1 large egg, lightly beaten
  • 3 tablespoons (42g) unsalted butter, melted and slightly cooled
  • 4 to 5 hot dogs (all-beef recommended), cut into ¼-inch thick coins

Instructions

  1. Preheat oven to 375°F (190°C). Generously spray a 24-cup mini muffin tin with non-stick spray.
  2. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until evenly distributed, about 20 seconds.
  3. In a small bowl, whisk together milk, beaten egg, and melted butter until smooth.
  4. Pour wet ingredients into dry ingredients. Stir with a rubber spatula until just combined (a few lumps are fine). Batter should be thick but scoopable.
  5. Fold hot dog coins into the batter until evenly distributed.
  6. Scoop batter into prepared muffin cups, filling each almost to the top (about 1 tablespoon per cup).
  7. Bake for 10 to 12 minutes, until tops are golden brown and a toothpick inserted into the center comes out clean.
  8. Let cool in pan for 2 minutes, then transfer to a cooling rack. Serve warm.

Notes

For best results, let batter rest for 5 minutes before baking. Cut hot dogs on the bias for more surface area. Use a cookie scoop for even portions. Start checking at 10 minutes to avoid overbaking. Muffins taste even better the next day.

Nutrition

Keywords: mini corn dog muffins, bite-sized snack, kid-friendly, easy recipe, cornbread muffins, hot dog muffins, party appetizer

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