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Homemade mini corn dog muffins are the perfect bite-sized lunch or snack. Serve them as an appetizer at your next super bowl party, or pull them from the freezer to make your toddlers lunchtime dreams come true. The homemade batter is easy and reheats beautifully!
Developing a homemade recipe for mini corn dog muffins was really a no brainer for me as soon as I had kids. They’re on kids menus everywhere for a reason! And, if we’re being honest, adults love them too. They’re great as an appetizer at parties or just as a snack when you’re missing the state fair.
My version doesn’t use boxed mix. Instead an easy corn and whole wheat batter is spooned into a mini muffin pan and baked with your favorite hot dogs to create perfectly sweet and savory corn dog bites.
They can be served hot and fresh, or tucked into the freezer and reheated in the microwave or oven in just minutes.
Ingredients for Homemade Batter
My batter is sweet and savory, made with the delicious combination of honey and buttermilk, and holds up wonderfully in the freezer, even after reheating.
- Cornmeal – I use fine or medium grind cornmeal. Medium does leave a slightly chewy texture which we don’t mind. Avoid coarse ground for this recipe.
- Flour – I prefer whole wheat flour, but you can use all purpose flour with just as much success.
- Salt – Essential for flavor, I use finely ground kosher or sea salt.
- Baking Powder & Soda – Both create the essential rise that gives a fluffy texture.
- Buttermilk – This gives a lovely tang. Use purchased buttermilk, or create your own by combining 1 tablespoon of lemon juice or vinegar in 1 cup of milk.
- Eggs – 2 large eggs
- Honey – I love honey cornbread, so I choose that for my sweetener, but you can also use maple syrup or brown sugar.
- Butter – Unsalted butter works best so you can control the flavor.
A Note on Hot Dogs – Choose whatever your family likes. We prefer an uncured, all beef frank, but turkey dogs work too!
These are mini corn dogs, so you’ll need your mini muffin pan! It also means that these are baked, not fried, which is healthier, cleaner, and gets more done quicker. It’s really easy, but I have some tips for getting them perfect each time.
- First slice your hot dogs. I like about ½” thick slices. How many hot dogs you’ll need really depends on the style and size that you use! I average about 5-6 standard sized dogs for the whole batch of 40 muffins.
- Grease your muffin tin. This makes it so much easier to slide them out after baking, which is important for them keeping their texture and not steaming in the mini muffin tin.
- Use the 2 bowl method of mixing all the dry, and all the wet, then combining it together. Don’t overmix!
- Fill each muffin only ⅔ full. The hot dog will displace batter when you stick it in, so if they’re too full, it’ll spill and make a mess.
- Remove them from the pan to cool! The sides will get soggy if you leave them to cool in the pan.
How to Freeze and Reheat
Whether you’re making them for a toddlers lunch or want to get a head start on making appetizers for your next party, popping these in the freezer and reheating later is a great approach.
- Place them on a sheet tray or other freezer safe flat surface.
- Freeze for 1-2 hours.
- Pack them into a freezer safe container or bag. I like my silicone bags for this.
- Return to the freezer for up to 3 months.
To reheat by microwave…place 5-6 on a microwave safe plate for 30 seconds, flipping halfway through. Add an additional 5-10 seconds as needed until hot throughout. Increase by 10 seconds for every 6 more you add.
To reheat by oven…place frozen mini corn dog muffins on a baking sheet and pop them into a preheated 350°F oven for 10 minutes.
How to Serve
Since we chow down on these for lunch, I’m usually serving these with veggie sticks or fruit. But there are tons of things they go well with, both sides and other appetizers!
Don’t forget the dipping sauces either! Go with the basics, or get fancy!
- Ranch Dressing
- Maple Mustard Vinaigrette
- Garlic Basil Mayo
Homemade Mini Corn Dog Muffins
- 1 mini muffin pan
- 171 grams whole wheat flour
- 143 grams corn meal fine or medium coarseness
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 large eggs
- 113 grams unsalted butter, melted 1 stick
- 8 ounces buttermilk 1 cup
- 170 grams honey 1/2 cup
- 6 standard hot dogs
- Preheat oven to 350°F. Slice each hot dog into 1/2" thick slices, you need 40 total.
- Combine the flour, corn meal, salt, baking powder, and baking soda in a large bowl and whisk to combine.
- Combine honey with the butter and whisk until smooth. Add buttermilk and eggs then whisk again.
- Add liquid to the dry flour mixture and fold until there are no more dry spots of flour.
- Grease your mini muffin pan with nonstick spray or butter and flour.
- Fill each tin 2/3 of the way full. Place one hot dog slice in each.
- Bake for 12 minutes. Remove from the oven and let cool for 1-2 minutes. Then turn the muffins out onto a cooling rack.
- let muffins cool completely.
- Place on a freezer safe flat surface like a baking sheet and freeze for 1-2 hours.
- Place in a freezer safe container or bag and freeze for up to 3 months.
- To reheat in the microwave heat 6 mini muffins for 30 seconds, adding on 5-10 second bursts as needed. Add 10 more seconds for every 6 additional muffins.
- To reheat in the oven, bake from frozen for 10 mins at 350°F.
Nutrition information and cooking times are provided as a best estimate. Values may vary based upon ingredients and equipment.