Corn Dog Muffins

Name: Corn Dog Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 30 muffins
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; 1 ½ teaspoons vanilla extract; 8 beef hot dogs; 1 ½ cups shredded cheddar cheese

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
30 muffins
Calories
200 kcal
Course
Main Course
Cuisine
American

Corn Dog Muffins

Nicole Henderson

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

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Ingredients

Servings

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

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Instructions

Mix dry ingredients together. Add milk, eggs, butter and vanilla. Fold in hot dogs and cheese. Scoop into greased cupcake tins (no liners).
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

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Calories 200kcal (10%) Carbohydrates 21g (7%) Protein 6g (12%) Fat 10g (15%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g Cholesterol 48mg (16%) Sodium 305mg (13%) Fiber 1g (4%) Sugar 4g (8%)