Homemade Corn Dog Muffins
With Memorial Day, Fourth of July and just summer in general, you should start to see grocery stores release some great sales on hot dogs. If you’re looking for ways to use them outside of just throwing them on the grill, these Homemade Corn Dog Muffins are so fun and easy AND they freeze well. And you don’t have to fry anything like a traditional corn dog. Less mess, less fuss.
For a dairy-free option, use coconut oil and almond or coconut milk. For a gluten-free option, swap out the flour one-to-one with your favorite gluten-free flour. The texture may be a bit cakier, but should still taste great!
Corn Dog Muffins
Adapted idea from Heavenly Homemakers
1/4 cup coconut oil, softened (or butter)
1/2 cup honey
1 1/3 cups milk (almond or coconut milk for non-dairy)
2 1/3 cups regular or gluten-free flour (Pamela’s is a great 1:1 option)
1 1/2 T. baking powder
1/2 cup corn meal
1 teaspoon salt
4 hot dogs
Heat oven to 400 degrees. Place muffin liners in muffin tins or use a silicone muffin tray. Mix together flour, baking powder, corn meal and salt until combined. Set aside.
In a larger bowl mix coconut oil and honey. Add eggs and milk until combined. Add flour mixture to liquid and stir until just combined. Don’t over mix or it will be lumpy.
Fill muffin tins about 2/3 full. Cut hot dogs into thirds and place on top of corn bread mix. Push down slightly. Bake for 15 minutes or until golden brown. Let cool slightly before serving.
You can freeze the baked muffins. To serve, remove from freezer and microwave for about 30 seconds.
Note: You may have leftover batter. You can pour into a small dish for cornbread or make small mini-corn bread muffins.
A silicone muffin tray is such a great addition to your kitchen! No need for muffin liners if you are making anything that doesn’t necessarily require them, like baked egg cups or something similar. Easy to clean and dishwasher friendly!
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