Mini Corn Dog Muffins Recipes

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CORN DOG MUFFINS



Corn Dog Muffins image

"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

2 packages (8-1/2 ounces each) cornbread/muffin mix
2 tablespoons brown sugar
2 large eggs
1 cup milk
1 can (11 ounces) whole kernel corn, drained
5 hot dogs, chopped

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



Mini Corn Dog Muffins image

Mix up a Coney Island favorite with our savory Mini Corn Dog Muffins. These yummy, cheesy Mini Corn Dog Muffins are served with a side of spicy mustard.

Provided by My Food and Family

Categories     Sausage

Time 27m

Yield 24 servings

Number Of Ingredients 4

1 pkg. (8-1/2 oz.) corn muffin mix
2 oz. VELVEETA, cut into 24 small cubes
4 OSCAR MAYER Beef Franks, each cut into 6 pieces
1/2 cup GREY POUPON Savory Honey Mustard

Steps:

  • Heat oven to 375ºF.
  • 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 90, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 190 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 4 g, Protein 2 g

JIFFY MINI CORN DOG MUFFINS



JIFFY Mini Corn Dog Muffins image

This recipe for JIFFY Mini Corn Dog Muffins is an easy, from scratch snack that is perfect for kids. Made simple by using JIFFY Cornbread Mix

Provided by My Farmhouse Table

Categories     Appetizer     Main Course     Snack

Time 15m

Number Of Ingredients 5

1 pkg (8.5 oz) JIFFY Corn Muffin Mix
1 Egg, slightly beaten
2 Tbsp Melted Butter
1/3 cup Milk
4 Hot Dogs, each cut into 6 pieces (bun length works best)

Steps:

  • In a bowl, combine the corn muffin mix, egg, melted butter, and milk. Mix just until it comes together. (If you mix too much, the corn muffins will start to fall apart around the hot dogs when cooked.)
  • Once mixed together, pour into two greased 12 mini muffin tins (this recipe makes 24 mini muffins).
  • Place each hot dog piece into the center of the corn muffin mixture and press down slightly.
  • Bake at 400°F for 8-12 minutes or until golden brown.
  • Serve hot with ketchup and mustard.

CORN DOG MINI MUFFINS



Corn Dog Mini Muffins image

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

1 cup all-purpose flour
1 cup yellow cornmeal
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2 cup (1 stick) unsalted butter, melted
1/3 cup sugar
2 large eggs
6 beef franks, cut into 1-inch pieces

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.

MINI CORN DOG MUFFINS WITH CREOLE MUSTARD SAUCE



Mini Corn Dog Muffins with Creole Mustard Sauce image

Provided by Kardea Brown

Time 30m

Yield 24 mini muffins

Number Of Ingredients 15

Nonstick cooking spray
1/2 cup buttermilk
4 tablespoons unsalted butter, melted and cooled
1/4 cup sugar
1 large egg
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
4 all-beef hot dogs, cut into 1-inch pieces
1/2 cup Creole or grainy mustard
1/4 cup mayonnaise
1 teaspoon honey
1 teaspoon hot sauce
1/2 teaspoon white wine vinegar

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



Corn Dog Muffins image

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

2 (8.5 ounce) packages cornbread mix
2 tablespoons brown sugar
2 eggs
1 ½ cups milk
1 cup grated Cheddar cheese
9 hot dogs, cut in half

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

CHEDDAR CORN DOG MUFFINS



Cheddar Corn Dog Muffins image

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

1 package (8-1/2 ounces) cornbread/muffin mix
2/3 cup 2% milk
1 large egg, lightly beaten, room temperature
5 turkey hot dogs, sliced
1/2 cup shredded sharp cheddar cheese
2 tablespoons finely chopped pickled jalapeno, optional

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.

MINI CORNDOG MUFFINS



Mini Corndog Muffins image

I found this recipe when I was looking for food ideas for our Super Bowl party. They taste just like a little corn dog but they're in poppable muffin form and WAY easier to make! Make sure you use all-beef hot dogs to get the authentic corn dog taste. (Original recipe from iowagirleats.com)

Provided by PSU Lioness

Categories     Meat

Time 32m

Yield 48 serving(s)

Number Of Ingredients 12

1/2 cup melted butter (or 1/4 cup butter cup unsweetened applesauce)
1/4 cup unsweetened applesauce
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
8 -10 all-beef hot dogs, cut into 1 inch bites
ketchup, for serving
mustard, for serving

Steps:

  • Preheat oven to 375 degrees.
  • Combine butter and sugar in a bowl, and whisk to combine.
  • Add eggs and whisk to incorporate.
  • Add buttermilk and whisk to incorporate.
  • In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine.
  • Whisk dry ingredients into wet ingredients in two batches.
  • Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup.
  • Place one hot dog bite into the middle of each cup.
  • Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown.
  • Cool in mini muffin tin for 5 minutes before serving.
  • Serve with ketchup and mustard.
  • Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

Nutrition Facts : Calories 74, Fat 4.5, SaturatedFat 2.2, Cholesterol 17, Sodium 149, Carbohydrate 6.7, Fiber 0.3, Sugar 2.7, Protein 1.8

MINI CORN DOGS RECIPE BY TASTY



Mini Corn Dogs Recipe by Tasty image

These kid-friendly corn dog bites are too cute (and easy!) to not make for every movie night. After cutting hot dogs into thirds, all you have to do is coat them in flour and a simple batter, quickly fry them for a few minutes, then serve with your favorite condiments or dipping sauces. The best part? Because these are mini, you don't need to buy skewers!

Provided by Hector Gomez

Categories     Snacks

Yield 15 mini corn dogs

Number Of Ingredients 11

1 cup cornmeal
1 cup flour
¼ cup sugar
4 teaspoons baking powder
¼ teaspoon salt
⅛ teaspoon pepper
1 egg
1 cup milk
5 hot dogs
1 tablespoon flour
1 qt vegetable oil, for frying

Steps:

  • In a medium sized mixing bowl, whisk together dry ingredients.
  • Then add the egg and milk. Stir until batter is smooth with no lumps and chill in refrigerator for 25 minutes.
  • Cut the hot dogs into ⅓ pieces and coat in flour to help batter to stick to the dogs.
  • Preheat oil to 350ºF (180ºC).
  • Dunk flour battered hot dogs into corn dog batter by using a fork. Make sure to fully coat the dogs before frying in the oil.
  • Fry at 350ºF (180ºC) for 3-4 minutes or until golden brown. For even cooking use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs.
  • Dry off excess oil with paper towels.
  • Serve with side of veggies or fruit.
  • Enjoy!

Nutrition Facts : Calories 658 calories, Carbohydrate 17 grams, Fat 64 grams, Fiber 0 grams, Protein 5 grams, Sugar 3 grams

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2012-01-30 Spray a mini muffin tin very well with non-stick spray then spoon 1 Tablespoon batter into each mini muffin cup. Place one hot dog bite into the …
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  • Preheat oven to 375 degrees. Combine butter and sugar in a bowl then whisk to combine. Add eggs then whisk to incorporate, and then add buttermilk and whisk to incorporate.
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Top Asked Questions

How do you make cornbread with corn dog muffins?
Spray your muffin tin with cooking oil, spoon about 1 tablespoon of batter into each mini muffin cup, and place one hot dog bite into the middle of each muffin cup. Bake for 8-12 minutes at 375 degrees or until the cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Makes around 36 mini corn dog muffins.
How to make mini muffins with cornmeal?
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.
How many calories are in a corn dog Muffin?
Everyone’s favorite corn dog made into the easiest mini muffins. Because everything tastes better in miniature size! 103.4 calories. 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.
How to bake hot dogs in corn muffins?
(If you mix too much, the corn muffins will start to fall apart around the hot dogs when cooked.) Once mixed together, pour into two greased 12 mini muffin tins (this recipe makes 24 mini muffins). Place each hot dog piece into the center of the corn muffin mixture and press down slightly. Bake at 400°F for 8-12 minutes or until golden brown.

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