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Crispy Mini Corn Dog Muffins

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These crispy mini corn dog muffins are a quick, easy, and addictive game day snack that combines the nostalgic flavor of corn dogs in a bite-sized muffin form, baked to golden perfection without frying.

Ingredients

Scale
  • 20 mini hot dogs or cocktail sausages (Hebrew National recommended)
  • 1 cup yellow cornmeal (medium grind, about 120g)
  • 3/4 cup all-purpose flour (about 90g)
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon smoked paprika (optional)
  • 1 tablespoon honey (optional)
  • 1 cup buttermilk (240ml) or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes
  • 1 large egg, room temperature
  • 4 tablespoons unsalted butter (56g), melted and slightly cooled
  • Vegetable oil or non-stick spray for greasing muffin tin

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Lightly grease each cup of a 12-cup muffin tin with vegetable oil or non-stick spray.
  3. In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, sugar, salt, and smoked paprika if using.
  4. In a separate bowl, beat the egg with buttermilk, honey, and melted butter until smooth.
  5. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing.
  6. Pat mini hot dogs dry with paper towels if moist.
  7. Spoon about 1 tablespoon of batter into each muffin cup, press one mini hot dog upright into the center, then cover with another tablespoon of batter until mostly submerged.
  8. Bake for 15-18 minutes until tops are golden brown and a toothpick inserted into the batter comes out clean. Start checking at 15 minutes.
  9. Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to crisp further.
  10. Serve warm. Reheat leftovers in the oven at 350°F for 5-7 minutes or air fryer for 3-4 minutes.

Notes

Grease muffin tins thoroughly to prevent sticking. Use room temperature eggs and butter for best batter consistency. Monitor baking time closely to avoid overbaking. Batter should be thick but pourable. For gluten-free, substitute flour with almond flour or gluten-free blend. For dairy-free, use plant-based butter and dairy-free milk with lemon juice. Mini muffins bake best; jumbo muffin pans increase baking time and may yield gummy centers.

Nutrition

Keywords: mini corn dog muffins, game day snack, easy snack, baked corn dogs, finger food, party appetizer, quick snack

Find it online: https://bitefuljoy.com/crispy-mini-corn-dog-muffins-recipe-easy-game-day-snack-ideas/