Why Make This Recipe
Mini Corn Dog Muffins are a fun and easy snack that’s perfect for kids and adults alike. They are bite-sized, tasty, and packed with flavor. This recipe combines the classic taste of corn dogs with the ease of muffins, making it a great choice for parties, game days, or a simple weeknight dinner. Plus, they are tasty enough to enjoy any time!
How to Make Mini Corn Dog Muffins
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- Hot dogs, cut into pieces
Directions:
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, mix cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, whisk together milk, egg, and melted butter.
- Combine the wet and dry ingredients until just mixed.
- Fill each muffin cup halfway with batter, and add a piece of hot dog on top.
- Cover the hot dog with more batter.
- Bake for about 15-18 minutes or until golden brown.
- Let cool for a few minutes before serving.
How to Serve Mini Corn Dog Muffins
These delicious muffins can be served warm or at room temperature. Pair them with your favorite dipping sauces like mustard, ketchup, or honey. They can be enjoyed as a snack, part of a meal, or even as a fun appetizer at gatherings.
How to Store Mini Corn Dog Muffins
To store Mini Corn Dog Muffins, place them in an airtight container. They can be kept at room temperature for up to two days. If you want to keep them longer, you can store them in the refrigerator for about a week or freeze them for up to three months. Just reheat in the oven or microwave when you’re ready to enjoy!
Tips to Make Mini Corn Dog Muffins
- Make sure not to overmix the batter; it should be just combined.
- Use any type of hot dog you prefer, including turkey or veggie dogs for a healthier option.
- You can add cheese or other ingredients like chopped onions or jalapeños for extra flavor.
Variation
For a fun twist, try adding shredded cheese into the batter or using flavored hot dogs. You can also substitute some of the cornmeal with different types of flour for a unique taste.
FAQs
Q: Can I make these muffins ahead of time?
A: Yes, you can prepare the batter ahead of time and store it in the fridge for a few hours or overnight. Just bake them fresh when you’re ready.
Q: Can I freeze Mini Corn Dog Muffins?
A: Absolutely! Let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat when you’re ready to enjoy them.
Q: What dipping sauces can I use with these muffins?
A: Popular choices are ketchup, mustard, ranch dressing, or even barbecue sauce. Feel free to get creative!
Mini Corn Dog Muffins
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
Wet Ingredients
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Main Ingredients
- Hot dogs cut into pieces Any type of hot dog can be used.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, mix together the cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, whisk together the milk, egg, and melted butter.
- Combine the wet and dry ingredients until just mixed.
Baking
- Fill each muffin cup halfway with batter, then add a piece of hot dog on top.
- Cover the hot dog with more batter.
- Bake for about 15-18 minutes or until golden brown.
- Let cool for a few minutes before serving.