Best 7 Muffin Cup Corn Dogs Recipes
Calling all corn dog enthusiasts! Get ready to embark on a culinary adventure with our irresistible muffin cup corn dogs. These delightful treats are the perfect blend of sweet and savory, encased in a crispy, golden-brown coating. With just a few simple ingredients and minimal effort, you can create these carnival-style favorites right in your own kitchen.
Our recipe collection features three exciting variations to tantalize your taste buds. The classic corn dog recipe delivers the traditional flavors you know and love, while the bacon-wrapped corn dog adds an extra layer of smoky, savory goodness. For those with a sweet tooth, the corn dog bites tossed in cinnamon sugar are a delightful indulgence.
Each recipe is meticulously crafted to ensure crispy exteriors and tender, juicy interiors. We'll guide you through the process of preparing the cornbread batter, assembling the corn dogs, and achieving that perfect golden-brown color. Whether you're a seasoned cook or a novice in the kitchen, our detailed instructions and helpful tips will ensure your corn dogs turn out perfectly every time.
So gather your ingredients, preheat your oven, and prepare to indulge in a batch of homemade corn dogs that will satisfy your cravings and bring back fond memories of summer carnivals.
CORN DOG MINI MUFFINS
Everyone's favorite corn dog made into the easiest mini muffins. Because everything tastes better in miniature size! 103.4 calories.
Provided by Chungah Rhee
Yield 30 mini muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Lightly coat a 24-cup mini muffin tin with nonstick spray; set aside. In a large bowl, combine flour, cornmeal, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Scoop 1 tablespoon batter into each cup and place 1 hot dog piece into the center. Place into oven and bake for 8-10 minutes, or until golden brown. Remove from oven and cool on a wire rack.
"JIFFY" CORN DOG MUFFINS
if (typeof window.atnt !== 'undefined') { window.atnt(); }if (typeof window.atnt !== 'undefined') { window.atnt(); } Win the whole family over with "JIFFY" Corn Dog Muffins, made with "JIFFY" Corn Muffin Mix. They're an easy-to-bake, kid-friendly recipe. This Recipe Uses: Corn Muffin Mix Bakes into a golden, delicious muffin or sweet cornbread. Information Recipes Buy Online Yields: 12 - 14 Muffins if (typeof window.atnt !== 'undefined') { window.atnt(); }if (typeof window.atnt !== 'undefined') { window.atnt(); }
Number Of Ingredients 4
Steps:
- Directions Step 1 Preheat oven to 400°F. Grease muffin pan or use paper baking cups. Step 2 Prepare muffin mix as directed on package. Step 3 Slice hot dogs into small pieces. Reserve 1/4 cup hot dog pieces for topping. Stir rest of hot dogs into batter. Step 4 Fill muffin cups 2/3 full. Top the muffin batter in each cup with a few pieces of hot dogs. Bake 13 - 15 minutes or until golden brown.
CORN DOG MUFFIN BITES
This baked version of the childhood classic is super cute and easy to make. Simply spoon cornbread batter into a mini-muffin pan, add hot dog slices and pop them in the oven. I make my own cornbread batter but you could substitute your favorite mix. Any hot dogs or sausage will work here. Serve with an array of dips to add to the fun!
Provided by Catherine McCord
Categories appetizer
Time 35m
Yield 40 mini muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Grease two 24-cup mini-muffin pans with nonstick cooking spray, butter or oil.
- For the cornbread batter: Combine the cornmeal, flour, baking powder, baking soda and salt in a small bowl.
- In a medium bowl, whisk together the buttermilk, oil, honey and eggs. Add the dry ingredients and whisk until thoroughly combined.
- (Alternatively, if using cornbread mix, follow the directions on the package.)
- Pour 1 tablespoon batter into each of 10 cups in each of the prepared mini-muffin pans.
- Divide the hot dog slices among the cups, adding them cut-side down to the batter. Top each batter-filled cup with 1 tablespoon of batter.
- Bake until the muffins start to turn golden, about 14 minutes. Let cool slightly; remove the mini-muffins from the pans, insert an ice pop stick into each one and serve with ketchup and mustard.
MUFFIN-CUP CORN DOGS
Bring a little bit of summer back with a county fair favorite. Little ones are sure to enjoy this take on traditional corn dogs. -Grace Bryant, Merritt Island, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Whisk together the first 6 ingredients. In another bowl, whisk together egg, milk and oil. Add to flour mixture; stir just until moistened., Fill 12 greased muffin cups three-fourths full with batter. Add 2 hot dog pieces to each muffin., Bake until a toothpick inserted in muffin comes out clean, 17-20 minutes. Cool 5 minutes before removing from pan. Serve warm with ketchup or honey mustard if desired.
Nutrition Facts : Calories 399 calories, Fat 19g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 906mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.
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
MINI CORN DOG MUFFINS WITH CREOLE MUSTARD SAUCE
Provided by Kardea Brown
Time 30m
Yield 24 mini muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F and spray the mini muffin pan with nonstick spray.
- For the muffins: Whisk together the buttermilk, melted butter, sugar and egg in a medium bowl. In another medium bowl, whisk together the cornmeal, flour, baking soda and salt. Add the wet ingredients to the dry ingredients and stir to combine. Don't overmix.
- Fill each mini muffin cup halfway with the batter. Gently push a piece of hot dog into the batter in each cup, being careful not to push it all the way to the bottom. Bake until the edges just start to brown and the muffins are cooked through, about 10 minutes.
- For the Creole mustard sauce: Meanwhile, whisk together the mustard, mayonnaise, honey, hot sauce and vinegar in a small bowl.
- Serve the mini corn dog muffins warm with the mustard sauce.
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.
Tips:
- Use a muffin tin to create perfectly shaped corn dogs.
- Coat the corn dogs in a mixture of cornmeal, flour, sugar, baking powder, salt, and pepper for a crispy coating.
- Use hot dog sausages that are about 4 inches long.
- Dip the corn dogs in a mixture of milk and eggs before coating them in the cornmeal mixture.
- Fry the corn dogs in hot oil until they are golden brown.
- Serve the corn dogs with your favorite dipping sauce, such as ketchup, mustard, or ranch dressing.
Conclusion:
Muffin cup corn dogs are a fun and easy snack or meal that can be enjoyed by people of all ages. They are perfect for parties, picnics, or busy weeknights. With a few simple ingredients and a little bit of time, you can have delicious corn dogs that are sure to be a hit. So next time you are looking for a quick and easy meal, give muffin cup corn dogs a try!
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