Yield: 30

Corn Dog Muffins

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Corn Dog Muffins are the ultimate kid-friendly dinner recipe! Homemade cornbread batter with hot dogs and cheese! Toss a few in lunches too.

Ingredients

  • 3 cups all-purpose flour
  • ½ cup granulated sugar
  • 2 cups yellow cornmeal
  • 2 Tablespoons baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon cinnamon
  • 2 cups whole milk
  • 4 large eggs
  • ½ cup unsalted butter, melted
  • 1 ½ teaspoons vanilla extract
  • 8 beef hot dogs, diced
  • 1 ½ cups shredded cheddar cheese

Instructions

  1. Mix dry ingredients together. Add milk, eggs, butter and vanilla. Fold in hot dogs and cheese. Scoop into greased cupcake tins (no liners).
  2. Bake in a 400 degree oven for about 15-18 minutes. Makes 30 muffins. You can freeze baked muffins for later use, then just microwave to reheat them. Enjoy!

Notes

  • STORAGE: Store leftover corn dog muffins in refrigerator for up to 5 days. Or freeze in airtight container for up to 3 months.
  • Reheat leftover muffins in microwave for 20 seconds on high power.
  • Substitute corn muffin mix for homemade corn muffins.

Nutrition Information:

Yield:

30

Serving Size:

1

Amount Per Serving: Calories: 200Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 48mgSodium: 305mgCarbohydrates: 21gFiber: 1gSugar: 4gProtein: 6g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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