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Mini Corn Dog Muffins

This Mini Corn Dog Muffins recipe combines homemade gluten-free cornbread and hot dogs for a bite-sized recipe that both kids and adults will love! Keep a batch on hand, and you’ll never go back to store-bought corn dog options again. 

A mini corn dog muffin being dipped in a bowl of ketchup.

The Best Mini Corn Dog Muffins Recipe 

These kid-friendly muffin bites are super easy to prepare and have quickly become a family favorite. Let’s be honest, who doesn’t like cornbread and hot dogs?!

Don’t worry, though. Unlike store-bought corn dog recipes, this homemade version uses a handful of simple ingredients to make the cornbread batter. Then, we stuff it with preservative and nitrate-free hot dogs. Pretty healthy, right? 

Okay, so it’s not the most nutritious recipe ever. But it is delicious and a fun way to shake up meal times when you just seem to be bored of everything. Add a veggie side, and you can’t go wrong! 

Ingredients You’ll Need 

Ingredients in bowls for mini corn dog muffins on a white countertop.
  • Yellow Cornmeal – A staple in cornbread recipes! It creates that classic yellow color and sweet taste. 
  • 1:1 Gluten-Free Flour – Feel free to substitute regular all-purpose flour if you don’t need this recipe to be gluten-free. 
  • Sweetener – We use monk fruit sweetener to keep this recipe low in sugar, but regular granulated sugar will also work. 
  • Baking Powder – Make sure it’s fresh! Otherwise, your muffins won’t rise. 
  • Salt – Just a pinch helps enhance the rest of the ingredients. 
  • Milk – We recommend using whole milk for the richest taste, but any dairy or plant-based milk you like best will work. 
  • Light Olive Oil – Feel free to substitute plain Greek yogurt if preferred. It’s a great way to enhance the protein! 
  • Egg – This adds structure to the cornbread, helping the muffins hold their shape. 
  • Hot Dogs – We recommend using hot dogs that are free from preservatives or hormones! 
A stack of mini corn dog muffins on a white plate.

How to Make Mni Corn Dog Muffins 

  1. Prepare. Before you begin, preheat your oven to 375 degrees Fahrenheit. Spray a 24-cup mini muffin tin with non-stick cooking spray, and set it aside. 
  2. Whisk the dry ingredients. Add the cornmeal, flour, monk fruit, baking powder, and salt to a large mixing bowl, and whisk to combine. 
  3. Whisk the wet ingredients. In a large liquid measuring cup, whisk the milk, oil, and egg until well combined. 
  4. Combine. Pour the wet ingredients into the bowl of dry ingredients, and gently mix just until smooth.
  1. Assemble. Place about one tablespoon of cornbread batter into each greased muffin cup. Place a piece of hot dog in the center of each cornbread-filled muffin cup. 
  2. Bake. Transfer the muffin pan to the oven, and bake until the bread is lightly golden brown. 
  1. Serve. Let the corn dog muffins cool slightly in the pan. Then, remove them, and enjoy with your favorite dipping sauce! If they don’t pop out right away, run a knife around the edges of the pan to loosen them up. 

How to Store 

  • Store leftover corn dog bites in an airtight container in the fridge for up to four days. 
  • Freeze your mini corndog muffins for one to two months. Thaw them in the fridge overnight when you’re ready to eat. 
  • Reheat your corn dog muffins in the microwave, and enjoy! 
A bite taken out of a corn dog muffin.
A mini corn dog muffin being dipped in a bowl of ketchup.
Print Recipe
5 from 1 vote

Mini Corn Dog Muffins

Skip the store-bought options, and make these mini corn dog muffins with a homemade corn bread mix in under 30 minutes instead!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Lunch, Main Dish
Cuisine: All American
Keyword: corn dog muffins
Servings: 34 muffins
Calories: 310kcal
Author: Sammi Ricke
Cost: $6.00

Equipment

Ingredients

Instructions

  • Preheat the oven to 375F. Spray a 24 cup mini muffin pan with non-stick cooking spray. Set aside.
  • In a large mixing bowl, whisk together the cornmeal, flour, monk fruit sweetener, baking powder, and salt until combined.
    3/4 cup cornmeal, 3/4 cup 1:1 gluten-free flour blend, 1/4 cup monk fruit sweetener, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt
  • In a large liquid measuring cup, whisk together the milk, oil and egg until combined. Pour into the dry ingredients and mix until smooth.
    1 cup milk, 2 Tablespoons light olive oil, 1 egg
  • Cut the hot dogs into 1 inch pieces.
    6 hot dogs, cut into 1 inch bites
  • Place about 1 Tablespoon cornbread batter into each greased muffin cup. Place a piece of hot dog in the center of each cornbread batter.
  • Bake for 10-14 minutes or until the bread is a light golden brown. Let cool for 5 minutes and pop each corndog muffin out of the pan. If they do not pop out easily, run a knife around the edges to loosen them.
  • Serve with your favorite condiments! Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave.

Video

Notes

We prefer to use a silicone muffin pan for this recipe, but metal muffin pans work just as well. 

Nutrition

Serving: 1serving | Calories: 310kcal

Did you enjoy this Mini Corn Dogs Muffin recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!

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19 Comments

  1. Hi Sammi, I stumbled upon this recipe while looking for homemade doggie muffins. Lol. This looks so good and will probably also work for my dog who is taking medication. I can just sneak the meds in discreetly and he will probably have it swallowed in no time.
    Im excited to try these because I am wheat and dairy intolerant. I’ll send a pic if they turn out. I wil probably leave out the sugar and just use a bit if honey.

    1. Hi Karen! I am so glad you stumbled upon these muffins both for your sweet pup and yourself. We just love them and I am sure the honey will be a great substitute for the sugar. YES, I would LOVE a pic after you make them. You can submit it here, e-mail me ([email protected]) or on Facebook or Instagram. 🙂 Thanks for your sweet message. You made my day!

  2. I don’t have a blended gluten free mix, I have coconut and almond, do you think I could substitute that instead? Would it be the same amount?

    1. Hi Brandy, I am so sorry for this delayed reply. Coconut flour would not substitute well in this recipe, but almond flour might. I have not tried it, but I would love to hear the results. Happy baking!

  3. I was looking for a quick and easy corn dog muffin recipe so tried these , now I didn’t have G/F flour or almond milk or coconut sugar lol , but they seemed so easy so i just used cane sugar , regular 2 % milk and regular flour , we dont need to be G/F so it worked , they turned out great , now I also doubled the recipe because I have a 48 mini muffin tin , but using a tbsp measure I got 96 out of it lol a win win all around , thanks for posting these , I made half all beef wieners and half sausages , kids are going to love them 🙂

    1. Tammy, I love that you found this recipe and totally used what you had to make it work! That is exactly how I cook. 🙂 Good luck eating ALL those “bites”…somehow I have a feeling it won’t be that difficult. 😉 They are SO yummy! Blessings to you and thank you for taking the time to leave your sweet comment!

    1. Hi Kate! I see no reason why these can’t be frozen. Of course, baked gluten-free foods are always best fresh out of the oven, I have refrigerated these for days and the flavor and texture were always fine. 🙂 Another option would be to cut the recipe in half. Thanks for your question and I hope you enjoy them!

    1. Oh no! What type of flour did you use? How long did you bake it?? Darn 🙁 Sarah and I have both made these many times with no issues. Sorry to hear yours weren’t perfect.

  4. Thank you so much for sharing this yummy recipe at Talented Tuesdays! I’m always on the lookout for quick, easy and healthy recipes for my family – and I love that these are also gluten free!

  5. Thank you so very much!!! I love the SIMPLICITY of this!! I have been wanting to make GF corndogs but hate the work involved. This makes it not only easy for me to make, but fun for all to eat!!!

    1. Isn’t this recipe the best?! I am so glad Sarah introduced me to these. My husband and little guy can’t get enough of them. Thanks for stopping by Paula 🙂

  6. These corn dog muffin bites look delicious, I can’t wait to give them a try. Thank you for sharing this recipe.