Name: Corn Dog Muffins
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10
Cuisine: American
Ingredients: 1/2 cup (207g) 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 (78g) granulated sugar; 1/4 cup (130g) butter, melted (for more flavor, brown the butter); 1 egg; 1/2 cup buttermilk; 5 to 6 hot dogs; mustard; Ketchup; Relish

Corn Dog Muffins

Golden, fluffy cornbread is studded with sliced hot dogs in this super-cute riff on corn dogs. Have ketchup or mustard at the ready—this no-fuss corn dog muffin recipe comes together in 20 minutes!

20 min total 10 min prep 10 min cook 10 380 cal

Instructions

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1 Line a mini muffin tray with baking spray.
2 In a large bowl, add the cornmeal, flour, baking powder, baking soda, salt, and sugar. Stir together with a spatula until combined.
3 In another bowl, add the melted butter, eggs, and buttermilk and whisk until smooth.
4 Pour the buttermilk mixture into the dry ingredients and stir well, making sure there are no lumps or dry pockets of flour.
5 Cut each hot dog into 1-inch pieces. You’ll want 20 pieces total.
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 Bake for 8 to 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 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. Leftovers can be stored in an airtight container in the fridge for up to 4 days. I think they are just as delicious fridge cold. Love the recipe? Leave us stars and a comment below!