Print

Crispy Mini Corn Dog Muffins

crispy mini corn dog muffins - featured image
Print Recipe

These crispy mini corn dog muffins are bite-sized, golden, and perfect for team snacks or casual gatherings. They feature a crunchy cornmeal batter with a juicy sausage center and a sweet honey butter dip.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 3/4 cup all-purpose flour (can swap with gluten-free flour blend)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk (or milk + 1 tsp vinegar)
  • 1 large egg (room temperature)
  • 1/4 cup unsalted butter, melted and cooled
  • 8 hot dogs or smoked sausages, cut into 1-inch pieces
  • 1/4 cup unsalted butter, softened (for honey butter)
  • 2 tablespoons honey (for honey butter)
  • Pinch of salt (for honey butter)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin (24-cup) with butter or non-stick spray.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk buttermilk, egg, and melted butter until smooth.
  4. Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined; some lumps are okay.
  5. Slice hot dogs or smoked sausages into 1-inch pieces.
  6. Fill each muffin cup about 1/3 full with batter, place one sausage piece on top, then cover with more batter until about 3/4 full.
  7. Bake for 15-18 minutes until golden brown and a toothpick inserted near the edge comes out clean.
  8. While baking, mix softened butter, honey, and a pinch of salt in a small bowl until creamy to make honey butter.
  9. Let muffins cool for 5 minutes before removing from the tin. Serve warm with honey butter for dipping or spreading.

Notes

If batter is too thick, add 1 tablespoon milk to loosen. For crispier edges, lightly grease muffin cups with oil or butter. Avoid overmixing batter to prevent dense muffins. Reheat in oven at 350°F for 8-10 minutes to restore crispiness. Can be made ahead and stored refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: mini corn dog muffins, crispy corn muffins, team snacks, game day snacks, honey butter, bite-sized snacks, easy snack recipe

Find it online: https://yumyep.com/crispy-mini-corn-dog-muffins-recipe-easy-perfect-team-snack-idea/