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Mini Corn Dog Muffins Recipes

Mini Corn Dog Muffins

Mini Corn Dog Muffins are a fun, baked version of a classic. They're easy to make, don't make a mess, and are great for snacks, parties, or lunchboxes. They taste great hot or cold.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Lunchbox, Snack
Cuisine American, American-Inspired
Servings 4
Calories 480 kcal

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.
    Mini Corn Dog Muffins Prepare the Batter
  • 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.
    Mini Corn Dog Muffins Whisk the Wet Ingredients
  • 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.
    Mini Corn Dog Muffins Combine Batter
  • 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.
    Fill the Muffin Tin
  • Add the Sausages: Press one sausage piece into the center of each filled muffin cup, letting it sink slightly into the batter.
    Mini Corn Dog Muffins Add the Sausages
  • 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
    Mini Corn Dog Muffins serve

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.

Nutrition

Serving: 120gCalories: 480kcalCarbohydrates: 34gProtein: 14gFat: 29gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 780mgPotassium: 210mgFiber: 2gSugar: 6gVitamin A: 520IUVitamin C: 0.5mgCalcium: 110mgIron: 2mg
Keyword American-style muffins, baked corn dog muffins, cornbread muffins with sausage, easy snack recipe, family snack ideas, kid-friendly snacks, lunchbox ideas, make-ahead muffins, mini corn dog muffins, no fry corn dog, oven baked muffins, party appetizer, quick savory bites, sausage muffins, savory muffin recipe
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