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Corn dog muffins

Corn Dogs Mini Muffins Recipe

Corn dog mini muffins are the perfect party appetizers. You'll love the taste of these crispy little corn dog muffins dunk in the pool of your favorite sauce or ketchup. Try this recipe now.
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer
Cuisine American
Servings 30 Mini Muffins
Calories 120 kcal


Mini muffin pans
Large Bowl
Medium-Size Bowl


  • 8 Beef Franks (cut into 1-inch pieces)
  • 1 cup Cornmeal
  • 2 Large Eggs
  • 1 cup All-Purpose Flour
  • 1/2 cup Unsalted Butter
  • 1 cup Butter Milk (or low-fat vanilla yogurt)
  • 1/3 cup Sugar
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • Baking Spray


  • Spray the base of the muffin pan with some cooking spray and set it aside while preheating the oven to 374 F.
  • Whisk the cornmeal, flour, salt, sugar, and baking soda in a large bowl. Add butter, eggs, and buttermilk (or vanilla yogurt) to the bowl. Mix well to combine.
  • Pour the batter (1 tablespoon each) into the muffin compartments and insert one piece of beef frank into the batter. Preheat the oven for about 10-12 minutes. Bake until the batter is golden brown.
  • Remove the muffin compartment tray from the oven and let it cool.



  • You can store these mini muffins in the refrigerator for up to 3 months. Use airtight containers to store them.
  • You can also air fry them by placing the frozen corn dogs air fryer basket at 390 F for 8-10 minutes.


Calories: 120kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 174mg | Potassium: 53mg | Fiber: 1g | Sugar: 3g | Vitamin A: 124IU | Calcium: 14mg | Iron: 1mg
Keyword 7-bone steak, American cuisine, beef franks
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