Mini Corn Dog Muffins are the best snack for lunchboxes, family picnics, and party trays because they are small. These muffins are more than just a fun twist on a classic; they’re a delicious mix of soft cornbread and savory sausage baked to golden perfection. These muffins are easy to make, taste great, and bring back memories, whether you’re making them for kids or guests.
If classic cornbread had a playful secret, it would be these Mini Corn Dog Muffins — warm, golden, and filled with joy in every bite.
Why Mini Corn Dog Muffins Are a Must-Try Snack
Food that reminds us of carefree times, like sunny parks, laughter, and the unmistakable smell of warm cornbread, has a kind of magic. Mini Corn Dog Muffins are more than just a snack; they remind us that comfort can be fun and that traditions can be changed. Made with basic pantry items, they pack a big punch in just one bite.
A Healthier Twist on the Classic Corn Dog
These muffins don’t need to be fried at all, which is a modern twist on the all-American fairground corn dog. What happened? A soft, buttery cornbread shell surrounds a juicy sausage center. No grease, no sticks, no mess. Just simple and tasty, baked in the oven and ready in minutes.
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Versatile and Family-Friendly
Mini Corn Dog Muffins are easy to change for any occasion, whether you’re making school lunches, setting up a buffet for a party, or just putting something quick away for snacks during the week. You can eat them warm with mustard or ketchup, or cold with a fresh green salad. You can also change them to fit your tastes by adding cheese, sweet corn, or spices.
Easy to Store and Reheat
One of the best things about Mini Corn Dog Muffins is how long they last. You can keep them in the fridge for up to four days or freeze them for later. They taste just as good cold as they do when you heat them up. Great for families that are always on the go or for making meals ahead of time on the weekends.
A Snack That Travels Through Time and Taste
Mini Corn Dog Muffins are a snack that works for any occasion, from picnics and parties to lazy brunches and lunchboxes. They don’t stay on the table for long because their tops are golden and their centers are tasty. They freeze well, are easy to reheat, and always give you the chance to make them your own.
Mini Corn Dog Muffins
Equipment
- 1 Mini muffin pan Preferably 24-cavity non-stick
- 1 Mixing bowl One large for dry ingredients
- 1 Whisk For combining wet ingredients smoothly
- 1 Spatula To fold batter gently and avoid overmixing
- 1 Measuring spoons For accuracy with baking powder/sugar/salt
- 1 Measuring cup For flour, cornmeal, and buttermilk
- 1 Oven Preheated to 375°F (190°C)
- 1 Knife For slicing sausages into 1-inch pieces
- 1 Cooling rack (optional) Helps muffins cool evenly without moisture buildup
Ingredients
- 1/2 cup fine yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tbsp granulated sugar
- 60 grams unsalted butter melted (browned optional)
- 1 large egg
- 1/2 cup buttermilk or milk + 1 tsp lemon juice
- 5 Unit cooked sausages beef or poultry, cut into 1-inch pieces
- 2 tbsp shredded cheese optional
- 2 tbsp cooked sweet corn optional
Instructions
- Prepare the Batter: In a large mixing bowl, combine cornmeal, flour, baking powder, baking soda, salt, and sugar. Stir gently to mix the dry ingredients evenly.
- Whisk the Wet Ingredients: In a separate bowl, whisk together the melted butter, egg, and buttermilk (or milk with lemon juice). Mix until smooth and well combined.
- Combine Batter: Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined. Do not overmix — the batter should remain light and airy.
- Prepare the Sausages: Slice the cooked sausages into 1-inch pieces. Set them aside — each piece will be placed in the center of a muffin.
- Fill the Muffin Tin: Preheat the oven to 375°F (190°C). Lightly grease a mini muffin tray or line with paper cups. Spoon the batter into each cavity, filling them about two-thirds full.
- Add the Sausages: Press one sausage piece into the center of each filled muffin cup, letting it sink slightly into the batter.
- Bake the Muffins: Bake for 8 to 10 minutes, or until the muffins are golden and a toothpick inserted into the cornbread comes out clean. The tops should be slightly domed and lightly crisp.
- Cool & Serve: Let the muffins rest in the pan for a few minutes, then transfer to a wire rack. Serve warm with mustard or ketchup, or let cool and pack for lunch or snacking on the
Notes
- These values are estimates, based on average ingredients (beef or poultry sausage, butter, egg, cheese optional).
- If you use low-fat sausage or skip cheese, the fat and calories will be slightly lower.
- If you want exact values based on your own product labels (sausage, flour, etc.), I can recalculate with them.
