Homemade Mini Corn Dog Muffins

mini baked cornbread muffins with hot dog slices

5 from 12 votes

These sweet and fluffy baked mini corn muffins with hot dogs in the middle are the perfect appetizer, snack, or lunch for kids. An easy from scratch batter comes together and makes a big batch in under 30 minutes.

Prep Time10

Cook Time12

second batch if needed12

Total Time34

Course: Appetizer, Lunch, Snack

Cuisine: American

Keyword: appetizer, freezer friendly, hot dog, kid friendly, lunch, snack

Servings: muffins

Calories: 68kcal

Author: Mikayla M.

Equipment

1 mini muffin pan

Ingredients

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

Instructions

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.

Notes

To Freeze and Reheat:

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