Corn Dog Mini Muffins
Prep Time
15 mins
Cook Time
10 mins
Course: Main Course, Snack
Keyword: corn dog muffins
Servings: 10 dozen
  • 1 1/3 cup sugar
  • 1/2 cup softened butter
  • 8 eggs
  • 1 cup honey melted or softened
  • 2 2/3 cup milk
  • 4 2/3 cup flour
  • 3 Tbsp. baking powder
  • 1 cup corn meal
  • 2 tsp. salt
  • 24 hot dogs
  1. In a large bowl, mix together the sugar and softened butter with an electric beater on medium speed.
  2. Add the eggs, honey, and milk and mix.
  3. In a separate bowl, combine the flour, baking powder, corn meal, and salt. Stir with a spoon.
  4. Add the dry ingredients to the wet ones and use the electric beater to combine well.
  5. Grease the mini muffin trays.
  6. Spoon batter to fill about half of each cup.
  7. Slice the hot dogs into chunks.
  8. Place a hot dog chunk into each muffin cup on top of the batter and press down slightly.
  9. Bake at 400° for 10 minutes.*
  10. Remove from the muffin tin after a few minutes and allow to cool before transferring to a large resealable freezer bag.
  11. Remove the excess air from the bags, seal, and freeze.
  12. Grab out as many as needed and reseal the bag.
  13. Eat cold or reheat in the microwave on a paper towel or paper napkin. If desired, you can serve with ketchup.
Recipe Notes

*If you make these into full sized muffins, you'll need to adjust the cooking time.