Corn Dog Mini Muffins

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I offered to bring a utensil-free snack to our book club meeting this month. Because the book we read was about the American Revolution (click here to check out my review of The Traitor’s Wife), I searched for a yummy American- themed snack.

Behold the easiest party snack to make ever! These Corn Dog Mini Muffins took more time baking than they did preparing, which makes this perfect for last-minute snacks, party dishes, kids meals, etc.

The recipe yields 4 dozen mini muffins. Needless to say, I had so many muffins leftover that J lucked out and was able to enjoy them, too. He popped them in his mouth like popcorn… or Pringles… or whatever you eat that you can’t just have one of.

I just want to reiterate how easy they were to make. You just whip up the cornbread mix, pop the hot dog pieces in the middle, shove that muffin tray in the oven and watch golden magic happen. Now you don’t have to worry about what snack to bring to a party ever again!

Corn Dog Mini Muffins

Corndog Mini Muffin

Ingredients:

  • 1 package (15 ounces) all-beef bun-length hot dogs

  • 1 cup all-purpose flour

  • 1 cup yellow cornmeal

  • 2 tablespoons granulated sugar

  • 1 teaspoon salt

  • 1/2 teaspoon baking powder

  • 1/2 cup (1 stick) butter (melted and cooled slightly)

  • 1 cup milk

  • 1/4 cup sour cream (additional 2/3 cup for dipping sauce)

  • 2 Eggs

  • 3 tablespoons Dijon mustard

  • 2 tablespoons honey

*Note: You can skip making the cornbread from scratch and buy boxed mix. I opted to make my own with the ingredients above.

Steps:

  1. Preheat oven to 375°F. Prepare Mega Mini Muffin Pan with vegetable pan spray.

  2. Cut each hot dog into 6 pieces.

  3. In large bowl, whisk together flour, cornmeal, sugar, salt and baking powder. In medium bowl, whisk together melted butter, milk, sour cream and eggs. Stir butter mixture into flour mixture until just combined. Divide batter evenly among prepared pan cavities, filling each about half full. Place one hot dog piece in the center of each cavity.

  4. Bake 14 to 16 minutes or until muffins are golden browned around the edges. Cool in pan for 5 minutes, then remove from pan.

  5. Serve with mustard, ketchup, or any other topping you love on your corn dogs!

I can’t take credit for this recipe. It was originally posted on Wilton.com.