Corn Dog Muffins

Bake them in a mini muffin pan for maximum fun.

By
Annika Panikker
Annika Panikker
Annika Panikker
Annika is a chef turned food content creator since 2017, and is currently featured in Simply Recipes. She has been in the food service industry since 2010 and started out as home baker in Mumbai, India when she was 15 years old.
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Published June 30, 2023
Annika Panikker
Pile of Corn Dog Muffins Stacked on a Plate, and in the Background, a Red and White Checkered Kitchen Towel

Simply Recipes / Annika Panikker

If a corn dog married mini muffins, their children would be these corn dog muffins! This is a twist on the classic corn dog you’d find at fairs and carnivals. Fuss free and not fried, corn dog muffins take less than half an hour to prepare and bake, plus they’re travel friendly—making them perfect for a lunch snack, quick and easy party appetizer, or a potluck picnic at the park. 

I started making these muffins a couple of years ago when I was craving corn dogs but was lazy to make them. This recipe came out of minimum effort but delivered maximum satisfaction. The cornbread batter itself is a good balance of sweet and savory that bakes to a gleaming golden yellow. Corn dog muffins are delicious warm fresh out of the oven or (to me, at least) fridge cold and dunked into ketchup. I personally love eating them with relish. 

Pile of Corn Dog Muffins Stacked on a Plate, and in the Background, a Red and White Checkered Kitchen Towel and Small Bowls of Toppings (Relish and Ketchup)

Simply Recipes / Annika Panikker

Tips, Tricks, and Subs

  • Cornmeal: I recommend yellow cornmeal as this will give the muffins that deep yellow color once baked. 
  • Flour: The addition of all-purpose flour adds a lighter texture to the muffins, but you could use a gluten-free flour mix (cup for cup measure) to keep these allergy friendly. 
  • Buttermilk: As for buttermilk, if you don’t have any on hand, you can make it at home by mixing 1 teaspoon apple cider vinegar into 1/2 cup full fat milk, stir this around and it will curdle. 
  • Butter: You can use regular melted butter in your muffins, but I recommend taking the extra step to brown it, as it adds a nutty, earthy and sweet note to the batter that compliments the sugar and the hot dogs. 
  • Hot dogs: I used a total of six 10-centimeter hot dogs for all the muffins, but the number of hot dogs you use will vary based on their size. We want to cut them into 1-inch pieces so that they stick out of the tops of the muffins once they bake and rise. We are going after the classic American corn dog here and a hot dog is the best option. 

Corn Dog Muffin Variations

  • Add up to 1/2 cup sweet corn kernels (fresh, frozen, or thawed) to the batter. I have left it out to keep the recipe authentic to the original flavors of a corn dog. 
  • Cheese is a delicious addition. I would recommend using grated cheddar or even Swiss cheese. Sprinkle the tops of the muffins with the grated cheese or add 2-3 tablespoons of grated cheese to the cornbread batter before dividing it between the muffin tin. 
Corn Dog Muffins in a Muffin Tin

Simply Recipes / Annika Panikker

Serving Corn Dog Muffins 

Once they are out of the oven these muffins are crispy on the outside and fluffy inside. They are perfect with mustard, ketchup, relish, barbecue sauce, hot sauce, or honey. I like serving the condiments in bowls allowing people to choose their destiny.

More Irresistible Hot Dog Recipes

Corn Dog Muffins

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 10 servings
Yield 20 muffins

I wouldn’t recommend baking these in a regular muffin tin as the hot dogs would need to be cut larger and the baking time would vary.

Ingredients

  • 1/2 cup (207g) finely ground yellow cornmeal

  • 1/2 cup (168g) 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

For serving:

  • Mustard

  • Ketchup

  • Relish

Method

  1. Preheat the oven to 375° F.

    Line a mini muffin tray with baking spray.

    Muffin Tin Sprayed With Oil for Corn Dog Recipe

    Simply Recipes / Annika Panikker
  2. Mix the dry ingredients:

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

    Bowl of Corn Dog Muffin Dry Ingredients Next to a Red and White Checkered Kitchen Towel

    Simply Recipes / Annika Panikker
    Dry Ingredients Mixed Together Using a Rubber Spatula, and Next to It, the Kitchen Towel for Corn Dog Muffin Recipe

    Simply Recipes / Annika Panikker
  3. Mix the wet ingredients:

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

    Wet Ingredients Whisked Together in a Pyrex Measuring Cup Next to a Red and White Checkered Kitchen Towel for Corn Dog Muffins Recipe

    Simply Recipes / Annika Panikker
  4. Mix the wet and dry ingredients:

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

    Corn Dog Muffin Batter Mixed Together in a Bowl Using a Rubber Spatula

    Simply Recipes / Annika Panikker
  5. Cut the hot dogs:

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

    Hot Dogs Cut Into 1 inch Pieces on a Cutting Board Using a Knife

    Simply Recipes / Annika Panikker
  6. Fill the muffin tray and add the hot dogs:

    Using a tablespoon measure, distribute the cornbread batter into the greased muffin tray. 

    Tip

    If you’re stingy with the batter, you can get 24 muffins, but they won’t be as cornbread-y. For the best ratio, make just 20 muffins, which will mean you have 4 wells empty in the tin.

    Push a piece of hot dog into the batter of each well, making sure the hot dog goes all the way to the bottom.

    Batter Evenly Distributed in the Muffin Tin

    Simply Recipes / Annika Panikker
    Hot Dog Pieces Pushed Into Each Filled Muffin Hole

    Simply Recipes / Annika Panikker
  7. Bake:

    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. Serve:

    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!

    Corn Dog Muffins in a Muffin Tin With One Removed From the Muffin Hole and Placed on the Tin's Rim

    Simply Recipes / Annika Panikker
    Hand Dipping a Corn Dog Muffin in a Bowl of Yellow Mustard, and in the Surroundings, a Plate With More Muffins, a Red and White Checkered Kitchen Towel, a Muffin Tin With More Muffin, and a Bowl of Ketchup Sitting on of the Muffin Tin

    Simply Recipes / Annika Panikker
Nutrition Facts (per serving)
380 Calories
22g Fat
38g Carbs
8g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 380
% Daily Value*
Total Fat 22g 28%
Saturated Fat 11g 55%
Cholesterol 67mg 22%
Sodium 513mg 22%
Total Carbohydrate 38g 14%
Dietary Fiber 2g 7%
Total Sugars 9g
Protein 8g
Vitamin C 0mg 1%
Calcium 55mg 4%
Iron 2mg 11%
Potassium 191mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.