Best 13 Corn Dog Muffins Recipes
Tantalize your taste buds with a delightful fusion of classic corn dogs and the convenience of muffins! These Corn Dog Muffins offer a unique and playful twist on the beloved fairground treat, bringing the carnival right to your kitchen. Each muffin boasts a golden-brown cornbread crust encasing a juicy hot dog center, creating a symphony of flavors and textures in every bite. Whether you're hosting a lively party, preparing a quick and fun family meal, or simply craving a nostalgic snack, these Corn Dog Muffins are sure to be a hit. With simple ingredients and easy-to-follow instructions, this recipe caters to both culinary enthusiasts and those seeking a hassle-free indulgence. Get ready to embark on a culinary adventure that combines the best of both worlds – the crispy crunch of cornbread and the savory goodness of hot dogs, all in one irresistible package. So, grab your aprons and let's dive into the delightful world of Corn Dog Muffins!
Here are our top 13 tried and tested recipes!
CHEDDAR CORN DOG MUFFINS
I wanted to riff on hot dogs, so I made corn dog muffins. I added jalapenos to this kid-friendly recipe and won my husband over, too. -Becky Tarala, Palm Coast, Florida
Provided by Taste of Home
Time 25m
Yield 9 muffins
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Line 9 muffin cups with foil liners or grease 9 nonstick muffin cups., In a small bowl, combine muffin mix, milk and egg; stir in hot dogs, cheese and, if desired, jalapeno. Fill prepared cups three-fourths full., Bake until a toothpick inserted in center comes out clean, 14-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Freeze option: Freeze cooled muffins in freezer containers. To use, microwave each muffin on high until heated through, 30-60 seconds.
Nutrition Facts : Calories 216 calories, Fat 10g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 619mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein.
CORN DOG MUFFINS
"Our three boys were always asking for corn dogs, so I came up with this fast way to deliver the same flavor," explains Lynita Arteberry of Plankinton, South Dakota. These sweet corn bread muffins, chock-full of hot dog chunks and corn kernels, taste just like the real thing.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine cornbread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs (batter will be thin). , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until a toothpick inserted in muffin comes out clean. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 130 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 300mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 0 fiber), Protein 4g protein.
MINI CORN DOG MUFFINS
The Coney Island favorite goes upscale in these savory mini-muffin appetizers. Get out the hot dogs and corn muffin mix and let's get started.
Provided by VELVEETA Cheese
Categories Trusted Brands: Recipes and Tips VELVEETA Cheese
Time 27m
Yield 24
Number Of Ingredients 4
Steps:
- Heat oven to 375 degrees F.
- Prepare muffin batter as directed on package; spoon into 24 mini muffin pan cups sprayed with cooking spray.
- Press 1 each VELVEETA cube and hot dog slice into batter in center of each muffin cup
- Bake 10 to 12 min. or until golden brown. Cool 5 min. before removing from pans. Serve warm with mustard.
Nutrition Facts : Calories 86.4 calories, Carbohydrate 9.1 g, Cholesterol 9.3 mg, Fat 4.5 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 1.8 g, Sodium 254.7 mg, Sugar 3.7 g
CORN DOG MUFFINS
Provided by Damaris Phillips
Categories appetizer
Time 30m
Yield 36 mini muffins
Number Of Ingredients 10
Steps:
- Special equipment: three 12-cup mini muffin tins
- Preheat the oven to 425 degrees F; place three 12-cup mini muffin tins in the oven to heat up.
- Meanwhile, you will need two bowls for the cornbread batter. In one bowl, whisk together the cornmeal, flour, sugar, salt and baking soda. In the other bowl, whisk together the eggs, buttermilk and melted butter. Pour the wet ingredients into the dry, and stir to combine.
- Remove the muffin tins from the oven. With a 1-tablespoon scoop, carefully fill each cup half full with batter. Place a piece of hot dog in the center of each muffin cup, and dollop with 1/4 teaspoon relish.
- Bake until golden brown and set, 7 to 10 minutes.
TINY CORN DOG MUFFINS
My friend sent me this recipe using my recipe for JIFFY CORN MUFFIN MIX. .I made them this morning... they are cute...and very good. Get the catsup or honey mustard ready!!! .One "box" makes about 20-22 little doggies. I ended up making 44 little doggies!!!! Using 1 pkg of hot dogs.
Provided by Nancy J. Patrykus
Categories Other Snacks
Time 15m
Number Of Ingredients 2
Steps:
- 1. Pre-heat oven to 375. Mix the Jiffy mix for muffins. Set aside. Cut each hot dog into 1 inch pieces. Each hot dog will make 5 pieces.
- 2. Spray a mini muffin pan with non-stick spray. Put 1 good teaspoon of the above mix into each mini muffin cup. Place a 1 inch piece of hot dog into the middle of each cup. Cut side up.
- 3. Bake 8-12 minutes. Cool for 5 minutes. Turn out and cool on a rack. Store left overs in refrigerator. Can be re-heated 20-30 seconds.
ON-THE-GO CORN DOG MUFFINS
I made these for two picky young boys who stayed with us while their dad was in the hospital. It went over so well I had to make another batch! They are also a great item to store in the fridge for snacks or lunch boxes. Eat cold or heat for 30 seconds in a microwave. Hope yor picky eaters like them as much!
Provided by Mamas Kitchen Hope
Categories Quick Breads
Time 20m
Yield 18 muffins, 9 serving(s)
Number Of Ingredients 7
Steps:
- Combine mix and brown sugar, add eggs and milk stirring only until moistened.
- Stir in drained corn, hot dogs, and cheese. Batter will be thin.
- Fill paper lined muffin cups 2/3 full.
- Bake at 400 degrees for 15 minutes or until tops are brown.
- Serve immediately or refrigerate.
CORN DOG MUFFINS
With no skewers or deep-frying required, these easy-fix muffins recreate the flavor of a summer fair favorite.
Provided by Stephanie Wise
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 400°F (375°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
- In large bowl, stir together muffin mix, milk, butter and eggs until just moistened (batter will be slightly lumpy). Cut each hot dog crosswise into 4 pieces.
- Spoon 2 tablespoons batter into each muffin cup. Place 1 hot dog piece horizontally in center of each cup (don't let hot dog touch edges of cup). Spoon 2 more tablespoons batter over hot dog in each cup, making sure hot dog is completely covered.
- Bake 16 to 18 minutes or until golden brown. Remove from pan to cooling rack; cool 10 minutes before serving.
Nutrition Facts : ServingSize 1 Serving
CHEDDAR CORN DOG MUFFINS
Better than your usual store bought frozen corn dogs. These are fresh, moist & quick to make. Also a kid friendly recipe for lunch/brunch or after school snacks. MY VARIATIONS: Use sliced Chicken hot dogs (my favorite), sliced beef hot dogs, or lit'l Smokies smoked sausages; About 1/2 teaspoon fresh chopped Jalapenos...
Provided by Marge Taggart
Categories Muffins
Time 20m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400 degrees. Line nine muffins cups with foil liners or grease nine nonstick muffin cups. Combine muffin mix, milk and egg; stir in hot dogs, cheese and, if desired, jalapenos.
- 2. Fill prepared muffin cups three fourths full. Bake 14-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
- 3. FREEZE OPTION: Freeze muffins in resealable bags. Microwave each on high 30-60 seconds or until heated through. RECIPE courtesy of Taste of Home/Simple
CORN DOG MUFFINS
My son loves making these. So easy! If you have Jiffy cornbread mix, you can use it instead. ;)
Provided by Kim Novosel
Categories Other Snacks
Time 25m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 425. Mae sure the rack is in the middle of the oven.
- 2. Melt butter in microwave. Set aside to cool while you prepare everything else.
- 3. In your Kitchaide mixer (or with a whisk)mix all dry ingredients together.
- 4. After dry ingredients is mixed, add in the milk, butter, eggs, & half/half. Mix until smooth.
- 5. Spray muffin tin with oil.
- 6. Put 1/8 cup of batter in each muffin round, lay on top 2 Little Smokies, then add in a 1/4 cup of batter on top of each Little Smokie.
- 7. Bake for 10-15 minutes or until tops are golden brown and a toothpick comes out clean when inserted in the center.
- 8. Enjoy! (My boys like them with mustard)
MINI CORN DOG MUFFINS
What a clever idea for a snack or appetizer. Love this idea!! Doesn't have to be on a stick to be a corn dog! Picture borrowed for visual. Adapted from All Recipes.com
Provided by Carole F
Categories Other Appetizers
Time 25m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees. Grease or spray Pam into mini muffin pans.
- 2. Slice hot dogs into 1" bite size pieces. In a bowl combine melted butter, sugar, eggs and buttermilk until well blended. In a separate bowl add dry ingredients together..mix well. Then add dry ingredients to the wet ingredients..again..mix until blended.
- 3. Place 1 Tablespoon of batter in the bottom of each muffin slot..then place hot dog slice in the middle on top of the batter and push down lightly.
- 4. Bake in oven for 8-12 minutes..until muffins are firm to the touch. Remove from muffin tin. Serve with mustard or catsup...for dipping.
CORN DOG MUFFINS
An easy way to make the favorite treat from the fair. You can substitute cocktail wieners for hot dogs.
Provided by TINA3031
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 24m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
- Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.
- Bake in a preheated oven 14 to 18 minutes, or until golden brown.
Nutrition Facts : Calories 245.5 calories, Carbohydrate 21.4 g, Cholesterol 44.7 mg, Fat 14 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 5.6 g, Sodium 806.4 mg, Sugar 6.3 g
CORN DOG MUFFINS
This is a quick and easy meal that the kids love. I don't even remember where I got it but it sure is fun.
Provided by dayla
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 2
Steps:
- Once your cornbread batter is prepared mix in cut up hot dogs.
- Fill greased muffin tin with batter until 2/3 full and bake according to cornbread instructions.
- Great easy snack or lunch for the kids.
Nutrition Facts : Calories 99, Fat 8.9, SaturatedFat 3.5, Cholesterol 15.9, Sodium 342, Carbohydrate 1.2, Sugar 1, Protein 3.4
CORN DOG MUFFINS
I used to make these all the time when the boys were young. They are much cheaper than corn dogs and pack well in lunches. I changed this from my original recipe which used two cornbread mixes to one and added the cake mix, makes them much lighter and fluffier. I have also made these with no corn added, or with a can of green...
Provided by susan simons
Categories Muffins
Number Of Ingredients 7
Steps:
- 1. Combine ingredients. Fill paper lined muffin tins 2/3 full.
- 2. Bake at 400 degrees for 14 to 18 minutes.
Tips:
- For a crispy muffin, make sure the batter is thick enough to coat the corn dogs. If the batter is too thin, it will not adhere to the corn dogs and will not create a crispy coating.
- Do not overfill the muffin tins. This will cause the muffins to rise too much and may cause them to overflow. Additionally, be sure to use a good quality muffin tin. A cheap or poorly made muffin tin can cause the muffins to stick and burn.
- Bake the muffins at a high temperature for the first few minutes, then reduce the temperature to finish baking. This will help create a crispy coating on the muffins while ensuring that they are cooked through.
- Serve the muffins hot and fresh. Corn dog muffins are best enjoyed when they are still warm and crispy. You can also reheat them in the microwave or oven, but they will not be as crispy as when they are first baked.
Conclusion:
Corn dog muffins are a fun and easy snack or appetizer that is perfect for parties and gatherings. They are also a great way to use up leftover corn dogs. With their crispy coating and sweet and savory filling, corn dog muffins are sure to be a hit with people of all ages.
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