Description
These Corn Dog Muffins are bite-sized savory treats combining tender cornbread with juicy hot dog pieces, baked to golden perfection. Perfect as party appetizers or snacks, they offer a delightful blend of sweet cornmeal batter and savory sausage in an easy mini-muffin form.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 1¼ cup buttermilk
- â…“ cup honey
- ½ cup unsalted butter, melted
Dry Ingredients
- 1 cup all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1¼ cups yellow cornmeal
Additional
- 8 hot dogs (or turkey dogs), cut into 1-inch pieces
Instructions
- Preheat the oven: Preheat your oven to 400ºF (200ºC) and lightly spray a mini-muffin pan with nonstick spray to prevent sticking.
- Prepare hot dogs: Cut each hot dog into six 1-inch pieces, ensuring they fit well in the mini muffin cups.
- Make the batter: In a medium bowl, whisk together the eggs, buttermilk, honey, and melted butter until smooth. Gradually stir in the all-purpose flour, baking powder, salt, and cornmeal until just combined, forming a thick cornbread batter.
- Fill muffin cups: Spoon about one tablespoon of the cornbread batter into each mini muffin cup. Then, press one piece of hot dog into the center of each cup, partially embedding it in the batter.
- Bake: Bake the muffins in the preheated oven for 10-12 minutes, or until the cornbread is golden and fully cooked. Remove from oven and allow to cool slightly before serving.
- Serve and enjoy: Serve warm with your favorite dipping sauces such as mustard, ketchup, ranch, or BBQ sauce for added flavor.
Notes
- Ensure the hot dog pieces fit properly in each mini-muffin cup for even baking.
- You can substitute turkey dogs for a leaner option or vegetarian sausages for a different twist.
- Use a toothpick to check doneness; it should come out clean when inserted into the muffins.
- These mini muffins can be made ahead and reheated in the oven or microwave.
- Adjust the baking time slightly if your oven runs hot or if your muffin pan size varies.
