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Baked Mini Corn Dog Muffins

These baked mini corn dog muffins combine tender homemade cornbread with savory chicken hot dogs in an easy, bite-sized snack. They are quick to prepare, freezer-friendly, and perfect for parties, lunch boxes, or family movie nights.
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Prep Time 12 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 29 minutes
Servings: 24 mini muffins
Course: Appetizer, Snack
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 4 chicken hot dogs
  • ¾ cup yellow cornmeal
  • ¾ cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • 1 large egg
  • 4 tablespoons unsalted butter melted and slightly cooled
  • 1 tablespoon honey
  • Nonstick cooking spray or additional butter for greasing
  • Ketchup mustard, or honey mustard, for serving

Method
 

  1. Preheat the oven to 375°F.
  2. Grease a 24-cup mini muffin pan thoroughly with cooking spray or melted butter.
  3. Cut each chicken hot dog into six evenly sized pieces. Pat the pieces dry with a paper towel.
  4. In a medium mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  5. In a separate bowl, whisk together the milk, egg, melted butter, and honey until smooth.
  6. Pour the wet ingredients into the dry ingredients.
  7. Stir gently until just combined. Do not overmix.
  8. Spoon the batter into the prepared mini muffin cups, filling each cup approximately two-thirds full.
  9. Press one chicken hot dog piece into the center of each muffin cup. Leave the top slightly visible.
  10. Bake for 10 to 13 minutes, or until the tops are lightly golden and the cornbread is set.
  11. Let the muffins cool in the pan for five minutes.
  12. Loosen the edges carefully and transfer the muffins to a serving plate.
  13. Serve warm with ketchup, mustard, honey mustard, barbecue sauce, or your favorite dipping sauce

Notes

  • Use fine or medium-ground cornmeal for the softest texture.
  • Pat the chicken hot dogs dry before adding them to the batter.
  • Grease every muffin cup thoroughly to prevent sticking.
  • Stir the batter only until the dry ingredients are moistened.
  • Do not press the hot dog pieces all the way to the bottom of the pan.
  • Begin checking the muffins after ten minutes to prevent overbaking.
  • Boxed cornbread mix can be used as a shortcut.
  • Refrigerate leftovers for up to four days or freeze them for up to three months.

Nutrition Per Serving

Estimated nutrition for two mini corn dog muffins:
  • Calories: 170
  • Protein: 6 g
  • Fat: 8 g
  • Carbohydrates: 19 g
Nutrition values are estimates and may vary depending on the brand of chicken hot dogs, milk, butter, and dipping sauces used.