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Corn Dog Muffins

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A quick and easy recipe for mini corn dog muffins, featuring a homemade cornbread batter and hot dogs. 

Mini Muffin Corndogs

  • Nonstick cooking spray
  • 1 1/4 cup all-purpose flour
  • 3/4 cup finely ground cornmeal
  • 1/4 cup granulated sugar
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 3/4 cup sour cream
  • 2/3 cup whole milk
  • 2 large eggs slightly beaten
  • 8 tablespoons unsalted butter melted
  • 6 beef hot dogs cut into 4 equal pieces
  1. Preheat the oven to 400° and spray 24 cup mini-muffin tin generously with cooking spray.
  2. In a large bowl, whisk together flour, cornmeal, sugar, salt and baking soda. Create a well in the middle of the bowl.
  3. In a small bowl, whisk together sour cream, milk and eggs. Pour wet ingredients into the well and, with a wooden spoon, gently stir until incorporated into dry ingredients. Do not overmix. Stream in butter and stir gently mixed.
  4. Scoop a heaping tablespoon of batter into each muffin cavity, and insert a piece of hot dog directly in the center. Bake for 12 minutes. 
  5. Allow to cool on a rack for 5 minutes, and have ready a clean dish towel laid across the counter. After the muffins have cooled slightly and the pan is cool enough to handle, turn muffins over on the towel. Serve alongside yellow mustard or ketchup, and enjoy.
Recipe Notes
To freeze the corn dog muffins, place on a rimmed sheet pan and transfer to the freezer. After two hours, transfer to a freezer-safe, zip top bag, remove as much air as possible and seal. Return to the freezer.

Makes 24 corn dog mini-muffins.

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