Corn Dog Muffins

Ingredients

Dry Ingredients

• 1 cup All-purpose flour
• 1 cup Yellow cornmeal
• 1/2 cup Granulated sugar (adjust to preference for sweeter or savory batter)
• 1 tablespoon Baking powder
• 1/2 teaspoon Fine salt

Wet Ingredients

• 1 cup Whole milk (or buttermilk for extra tang and tenderness)
• 1 large Egg (at room temperature)
• 1/2 cup (1 stick) Unsalted butter, melted and cooled slightly
• 2 tablespoons Honey or maple syrup

Protein & Fillings

• 6 to 8 Quality hot dogs (beef, pork, turkey, or plant-based), cut into 1/2-inch bites
• Optional extra: 1/2 cup Shredded cheddar cheese
• Optional extra: 2 tablespoons Diced pickled jalapeños

Instructions

Step 1: Prep the Oven and Pan

1. Preheat your oven to 375°F (190°C) . Generously spray a standard 12-cup muffin tin with non-stick cooking spray or line with silicone/paper muffin liners.

Step 2: Whisk the Dry Mix

1. In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until well blended.

Step 3: Combine Wet Ingredients

1. In a separate medium bowl, whisk together the milk, egg, melted butter, and honey until smooth and fully cohesive.

Step 4: Fold the Batter

1. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold the mixture together just until combined. Tip: Do not overmix! A few small lumps are perfectly fine and ensure soft, fluffy muffins. If using shredded cheese or jalapeños, fold them in now.

Step 5: Assemble in Muffin Pan

1. Divide the cornbread batter evenly among the 12 muffin cups (each should be about two-thirds full). Press 3 to 4 hot dog slices vertically into the batter of each muffin cup so they are evenly distributed.

Step 6: Bake to Golden Perfection

1. Place the muffin tin in the center rack of the preheated oven. Bake for 15 to 18 minutes (or 10 to 12 minutes for mini muffins) until the tops are golden brown and a toothpick inserted into the cornbread center comes out clean.

Step 7: Cool and Serve

1. Remove from the oven and let the muffins cool in the pan for 5 minutes. Transfer them to a wire rack to finish cooling slightly before serving. Serve warm with ketchup, yellow mustard, honey mustard, or barbecue sauce!

Nutrition

Calories: 210 kcal · Protein: 6 g · Fat: 10 g · Carbohydrates: 24 g Dietary · Saturated Fat: 5 g · Fiber: 1 g · Sugar: 10 g · Sodium: 420 mg