Golden mini corn dog muffins with turkey hot dog bites baked inside, perfect for dipping.
These Mini Corn Dog Muffins are the cutest, easiest lunch bites. They’re sweet-savory, fluffy, and perfect for dipping. Using turkey hot dogs keeps them simple, and they bake up fast—great for lunchboxes, after-school snacks, and easy weeknight dinners.
The Snack That Disappears Fast
If you need something fun that kids (and adults) actually eat, this is it. The standout feature is the mini muffin pan—everything bakes quickly and evenly, and you get the perfect cornbread-to-hot-dog bite ratio.
Trust me, make a double batch. They reheat well and they’re great for meal prep.
Why You’ll Love This Mini Corn Dog Muffins
- Kid-approved: Classic corn dog flavor in bite-size form.
- Easy baking: Mix, fill, bake—done.
- Lunchbox friendly: Perfect grab-and-go snack.
- Freezer-friendly: Make ahead for busy weeks.
- Great for parties: Fun finger food with dips.
- Better than store-bought: Warm, fluffy, and fresh.
Ingredients for Mini Corn Dog Muffins
- Cornmeal: Classic cornbread flavor; fine or medium grind works.
- All-purpose flour: Adds structure so muffins hold their shape.
- Sugar: Gives that sweet corn dog bite; reduce if you like less sweet.
- Baking powder: Helps them rise and stay fluffy.
- Salt: Balances sweetness.
- Eggs: Bind the batter.
- Milk: Keeps batter smooth; dairy-free milk works too.
- Melted butter: Adds richness; neutral oil also works.
- Turkey hot dogs: The “corn dog” center; slice into small coins.
How to Make Mini Corn Dog Muffins
- 1. Preheat and prep. Heat oven to 375°F. Grease a mini muffin pan well.
- 2. Mix the batter. Whisk cornmeal, flour, sugar, baking powder, and salt. Whisk in eggs, milk, and melted butter until just combined.
- 3. Add the centers. Place a turkey hot dog coin in each muffin cup.
- 4. Fill the pan. Spoon batter over each coin, filling about 3/4 full.
- 5. Bake until golden. Bake 10–13 minutes, until tops are golden and a toothpick comes out clean.
- 6. Cool and serve. Cool 5 minutes in the pan, then pop them out and serve with mustard and ketchup.
Tips for Perfect Mini Corn Dog Muffins
- Grease the pan well so they release easily.
- Don’t overmix batter or muffins can be tough.
- Fill cups 3/4 full for a nice rise.
- Slice hot dogs evenly so they bake consistently.
- Bake until golden for the best flavor.
- Serve warm for the best dipping experience.
Variations & Substitutions
- Cheesy: Add shredded cheddar to the batter.
- Spicy: Add diced jalapeños to the batter.
- Honey finish: Brush tops with a little honey after baking.
- Gluten-free: Use a gluten-free flour blend and cornmeal.
- Mini skewers: Insert toothpicks for party serving.
- Leftovers: Slice and toss into lunch bowls with fruit and veggies.
Make-Ahead & Freezing
- Fridge: Store in an airtight container for up to 4 days.
- Freeze: Freeze for up to 2 months. Reheat straight from frozen.
- Reheat: Warm at 350°F for 8–10 minutes or microwave briefly.
Serving Suggestions
- Serve with mustard, ketchup, or a creamy dip.
- Pair with apple slices and carrot sticks for lunch.
- Add to a party platter with mini sandwiches.
- Great after-school snack.
- Serve with a simple salad for a quick dinner.
Reader Review
These were a huge hit. The mini size is perfect, and they reheated great for lunchboxes all week.
Mini Corn Dog Muffins Recipe Card
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 24 mini muffins
Category: Snack
Method: Baking
Cuisine: American
If you make these Mini Corn Dog Muffins, leave a rating and a comment. Would you add cheese to the batter or keep them classic?