Corn Dog Muffins

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 10
Corn Dog Muffins

The corn dog is a popular American fast-food dish. It is similar to the hot dog, but with a cornmeal-battered and deep-fried sausage on a stick. For a fun twist, try making Corn Dog Muffins - they're mini and stick-free, perfect for holiday tables, buffets, or parties.


  • 5 to 6 hot dogs
  • 1/2 cup (207 g) finely ground yellow cornmeal
  • 1/2 cup (168 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons (78 g) granulated sugar
  • 1/4 cup (130 g) butter, melted (for more flavor, brown the butter)
  • 1 egg
  • 1/2 cup buttermilk


Recipe instructions Corn Dog Muffins

  1. Step 1

    Preheat the oven to 375 degrees F (190 degrees C). Line a mini muffin tray with baking spray.

  2. Step 2

    In a large bowl add the cornmeal, flour, baking powder, baking soda, salt, and sugar. Stir together with a spatula until combined.

  3. Step 3

    In another bowl add the melted butter, eggs, and buttermilk and whisk until smooth.

  4. Step 4

    Pour the buttermilk mixture into the dry ingredients and stir well, making sure there are no lumps or dry pockets of flour.

  5. Step 5

    Cut each hot dog into 1-inch pieces. You’ll want 20 pieces total.

  6. Step 6

    Using a tablespoon measure, distribute the cornbread batter into the greased muffin tray. Push a piece of hot dog into the batter of each well, making sure the hot dog goes all the way to the bottom.

  7. Step 7

    Bake for 8-10 minutes until the muffins have risen, become a golden color, and a toothpick inserted into the cornbread portion of the muffin comes out clean.

  8. Step 8

    Remove the muffins from the pan with the help of a small offset spatula. Serve the muffins warm with mustard, ketchup, or relish. They pack well making for a delicious lunch treat.

If you use less batter, you can make 24 muffins, but they won't be as cornbread-like. To get the best ratio, make only 20 muffins so you can leave 4 wells empty in the tin. You can keep Corn Dog Muffins in an airtight container in the refrigerator for up to 4 days. I believe they taste equally good when served cold from the fridge.

Nutrition Facts

Calories: 380
Fat: 22 g
Carbs: 38 g
Protein: 8 g