Quick and easy to make, these corn dog muffins are a delicious alternative to their deep fried counterparts. They’re perfect for packed lunches or on the go meals, and always a hit with the kids.
With little kids and busy schedules, having grab and go options made ahead of time are vital to my successfully packing lunches in the mornings or getting the kids dinner as we rush out the door for evening football practice.
These corn dog muffins are a perfect option to keep on hand for just those times!
They’re quick and easy to prepare, easy for little hands and still filling, and a delicious alternative to the greasy classic fried corn dog.
Ingredients Needed
Corn dog muffins are so super simple that they require only a handful of ingredients.
To make them, you’ll need:
- Hot Dogs – Regular size, and use a brand you know & love.
- Cornbread Mix – A 15 ounce package of your favorite traditional cornbread muffin mix.
- Eggs, Milk, & Oil – Most packaged cornbread mixes require eggs, milk, and oil for the actual batter. Use whatever measurements of these ingredients your mix calls for.
Once you’ve gathered all your ingredients, you’re ready to begin!
How To Make
One of my favorite things about these is just how easy they are to make.
Start by preparing the cornbread mix per the package instructions.
Mix together just until combined, because overmixing can lead to flat, dense muffins. You want nicely risen, moist & crumbly corn dog muffins.
Spray the wells of a metal muffin tin generously with nonstick cooking spray. Alternatively, you could grease them with butter.
Add one of the hot dog pieces to the center of each prepared muffin well.
Pour the corn muffin batter into the wells, dividing it evenly among them, but don’t fill all the way. Leave some space at the top to allow for them to rise during baking.
Bake at 400F for 10-12 minutes, just until muffins are cooked through, set in the center, and golden brown on top.
Carefully remove the muffins from the oven, and let them cool slightly. Run a butterknife around the edges to release them from the pan.
Serve warm with your favorite dipping options.
Dipping Options
While my kids will happily scarf these down plain, we all agree they’re even better when paired with one of our favorite dips.
Some of our favorite options include:
- Ketchup
- Barbecue Sauce
- Ranch Dressing
- Yellow Mustard
- Hot Sauce
Storing
Leftover muffins can be stored in an airtight container in the refrigerator for up to 5 days.
These are also great for batch cooking/freezer cooking. Completely cooled muffins can be frozen in an airtight container or ziplocking bag for up to three months.
TIPS & TRICKS
- We like beef hot dogs for this, but you could substitute turkey hot dogs or even lil smokies cocktail weenies.
- Worried about sticking? Use cupcake liners.
- Don’t overmix the batter, as this will make your muffins flat and tough instead of moist and crumbly.
- If you are a cheese lover, you can mix 1/3 cup of shredded cheddar cheese into the batter before pouring it into the muffin tins.
- Oven temperatures can vary slightly from model to model, so if you want to be sure you’re muffins are completely cooked do a toothpick check.
- Let the muffins cool for a few minutes after baking before trying to remove them from the pan. To quickly, and safely, remove them from the pan run a butterknife around the edges and pop them out.
Other Easy Grab & Go Recipes
Whether for packed lunches or quick dinners, these corn dog muffins are a kid friendly favorite that’s super easy to prepare.
They’ve got the same classic flavor you love in a traditional corndog, but without the time and mess of battering and deep frying.
Looking for other easy grab and go recipe ideas?
Try these:
If you’ve tried these CORN DOG MUFFINS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Corn Dog Muffin Bites
Ingredients
- 4 hot dogs cut into 1/3's
- 1 15 oz pkg cornbread mix
- 2 eggs or amount specified on package
- 1 cup milk or amount specified on package
- 1/3 cup canola oil or amount specified on package
Instructions
- Prepare the cornbread muffin mix according to the package instructions. Set aside.1 15 oz pkg cornbread mix, 2 eggs, 1 cup milk, 1/3 cup canola oil
- Spray a muffin tin generously with non stick cooking spray. Add one hot dog piece to each well, then fill with cornbread mix to just under the top.4 hot dogs
- Bake at 400° for 10-12 minutes, just until cooked through and golden brown on top.
- Serve warm with dip of choice.
Notes
- We like beef hot dogs for this, but you could substitute turkey hot dogs or even lil smokies cocktail weenies.
- Worried about sticking? Use cupcake liners.
- Don't overmix the batter, as this will make your muffins flat and tough instead of moist and crumbly.
- If you are a cheese lover, you can mix 1/3 cup of shredded cheddar cheese into the batter before pouring it into the muffin tins.
- Oven temperatures can vary slightly from model to model, so if you want to be sure you're muffins are completely cooked do a toothpick check.
- Let the muffins cool for a few minutes after baking before trying to remove them from the pan. To quickly, and safely, remove them from the pan run a butterknife around the edges and pop them out.
Nutrition
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