Best Corn Dog Muffins Recipes

CHEDDAR CORN DOG MUFFINS

Steps:

• Preheat oven to 400°. Line 9 muffin cups with foil liners or grease 9 nonstick muffin cups., In a small bowl, combine muffin mix, milk and egg; stir in hot dogs, cheese and, if desired, jalapeno. Fill prepared cups three-fourths full., Bake until a toothpick inserted in center comes out clean, 14-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Freeze option: Freeze cooled muffins in freezer containers. To use, microwave each muffin on high until heated through, 30-60 seconds.

CORN DOG MUFFINS

Steps:

• In a large bowl, combine cornbread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs (batter will be thin). , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until a toothpick inserted in muffin comes out clean. Serve warm. Refrigerate leftovers.

MINI CORN DOG MUFFINS WITH CREOLE MUSTARD SAUCE

Steps:

• Preheat the oven to 375 degrees F and spray the mini muffin pan with nonstick spray.
• For the muffins: Whisk together the buttermilk, melted butter, sugar and egg in a medium bowl. In another medium bowl, whisk together the cornmeal, flour, baking soda and salt. Add the wet ingredients to the dry ingredients and stir to combine. Don't overmix.
• Fill each mini muffin cup halfway with the batter. Gently push a piece of hot dog into the batter in each cup, being careful not to push it all the way to the bottom. Bake until the edges just start to brown and the muffins are cooked through, about 10 minutes.
• For the Creole mustard sauce: Meanwhile, whisk together the mustard, mayonnaise, honey, hot sauce and vinegar in a small bowl.
• Serve the mini corn dog muffins warm with the mustard sauce.

MINI CORN DOG MUFFINS

Steps:

• Heat oven to 375 degrees F.
• Prepare muffin batter as directed on package; spoon into 24 mini muffin pan cups sprayed with cooking spray.
• Press 1 each VELVEETA cube and hot dog slice into batter in center of each muffin cup
• Bake 10 to 12 min. or until golden brown. Cool 5 min. before removing from pans. Serve warm with mustard.

CORN DOG MUFFINS

Steps:

• Special equipment: three 12-cup mini muffin tins
• Preheat the oven to 425 degrees F; place three 12-cup mini muffin tins in the oven to heat up.
• Meanwhile, you will need two bowls for the cornbread batter. In one bowl, whisk together the cornmeal, flour, sugar, salt and baking soda. In the other bowl, whisk together the eggs, buttermilk and melted butter. Pour the wet ingredients into the dry, and stir to combine.
• Remove the muffin tins from the oven. With a 1-tablespoon scoop, carefully fill each cup half full with batter. Place a piece of hot dog in the center of each muffin cup, and dollop with 1/4 teaspoon relish.
• Bake until golden brown and set, 7 to 10 minutes.

TINY CORN DOG MUFFINS

Steps:

• 1. Pre-heat oven to 375. Mix the Jiffy mix for muffins. Set aside. Cut each hot dog into 1 inch pieces. Each hot dog will make 5 pieces.
• 2. Spray a mini muffin pan with non-stick spray. Put 1 good teaspoon of the above mix into each mini muffin cup. Place a 1 inch piece of hot dog into the middle of each cup. Cut side up.
• 3. Bake 8-12 minutes. Cool for 5 minutes. Turn out and cool on a rack. Store left overs in refrigerator. Can be re-heated 20-30 seconds.

CORN DOG MUFFINS

Steps:

• Heat oven to 400. (I now have a convection oven and I cook these at 375 in the convection oven).
• Mix the cornbread mix, eggs, milk and cheese until blended.
• Cut each hot dog into about 15 pieces (or as big or as little as you like).
• Spary muffin tins with cooking spray.
• Fill tins about 2/3 full and cook for 14-18 minutes.
• Eat immediately or cool and put in fridge or freezer for later.
• If freezing let thaw and I like to heat them up in the microwave for about 30 seconds before eating.

CORN DOG MUFFINS

Steps:

• Preheat oven to 400°.
• Prepare Corn muffin mix with egg and milk. Stir until moistened.
• Stir in corn kernels and sliced hot dogs.
• Spoon mixture into greased muffin tins 2/3 full. Sprinkle cheese on top of muffins.
• Bake 20 minutes, or until toothpick inserted in middle comes out clean.

CORN DOG MUFFINS

Steps:

• 1. Preheat oven to 425. Mae sure the rack is in the middle of the oven.
• 2. Melt butter in microwave. Set aside to cool while you prepare everything else.
• 3. In your Kitchaide mixer (or with a whisk)mix all dry ingredients together.
• 4. After dry ingredients is mixed, add in the milk, butter, eggs, & half/half. Mix until smooth.
• 5. Spray muffin tin with oil.
• 6. Put 1/8 cup of batter in each muffin round, lay on top 2 Little Smokies, then add in a 1/4 cup of batter on top of each Little Smokie.
• 7. Bake for 10-15 minutes or until tops are golden brown and a toothpick comes out clean when inserted in the center.
• 8. Enjoy! (My boys like them with mustard)

ON-THE-GO CORN DOG MUFFINS

Steps:

• Combine mix and brown sugar, add eggs and milk stirring only until moistened.
• Stir in drained corn, hot dogs, and cheese. Batter will be thin.
• Fill paper lined muffin cups 2/3 full.
• Bake at 400 degrees for 15 minutes or until tops are brown.
• Serve immediately or refrigerate.

CHILI CORN DOG MUFFINS

Steps:

• 1. Preheat oven to 375. Line or spray 2 muffin tins (makes 24 muffins, decrease all by half if you want less).Cook hot dogs according to directions. Heat chili according to directions. Mix cornbread according to directions, stirring in cooled/sliced hot dogs. Bake JUST until you see them start to puff up. Remove from oven and add a tablespoonful of chili to each muffin. Continue to bake until cornbread is golden. Sprinkle with cheese and bake JUST until melted.

CHEDDAR CORN DOG MUFFINS

Steps:

• 1. Preheat oven to 400 degrees. Line nine muffins cups with foil liners or grease nine nonstick muffin cups. Combine muffin mix, milk and egg; stir in hot dogs, cheese and, if desired, jalapenos.
• 2. Fill prepared muffin cups three fourths full. Bake 14-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
• 3. FREEZE OPTION: Freeze muffins in resealable bags. Microwave each on high 30-60 seconds or until heated through. RECIPE courtesy of Taste of Home/Simple

LOADED CHILI DOG-CORN MUFFINS

Steps:

• Heat oven to 400ºF.
• Mix first 4 ingredients in medium bowl just until blended. Stir in all remaining ingredients except cheese.
• Spoon into 12 paper-lined muffin cups; top with cheese.
• Bake 15 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Transfer to wire racks; cool slightly.

CORN DOG MUFFINS

Steps:

• Heat oven to 400°F (375°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
• In large bowl, stir together muffin mix, milk, butter and eggs until just moistened (batter will be slightly lumpy). Cut each hot dog crosswise into 4 pieces.
• Spoon 2 tablespoons batter into each muffin cup. Place 1 hot dog piece horizontally in center of each cup (don't let hot dog touch edges of cup). Spoon 2 more tablespoons batter over hot dog in each cup, making sure hot dog is completely covered.
• Bake 16 to 18 minutes or until golden brown. Remove from pan to cooling rack; cool 10 minutes before serving.

MINI CORN DOG MUFFINS

Steps:

• 1. Preheat oven to 375 degrees. Grease or spray Pam into mini muffin pans.
• 2. Slice hot dogs into 1" bite size pieces. In a bowl combine melted butter, sugar, eggs and buttermilk until well blended. In a separate bowl add dry ingredients together..mix well. Then add dry ingredients to the wet ingredients..again..mix until blended.
• 3. Place 1 Tablespoon of batter in the bottom of each muffin slot..then place hot dog slice in the middle on top of the batter and push down lightly.
• 4. Bake in oven for 8-12 minutes..until muffins are firm to the touch. Remove from muffin tin. Serve with mustard or catsup...for dipping.

EASY AND QUICK CORN DOG MUFFINS

Steps:

• Prepare the corn muffin batter as directed on the box.
• Chop the hot dogs into bite-size pieces.
• Mix in the hot dog pieces into the batter.
• Pour batter into a greased muffin tin.
• Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• Eat plain or with ketchup.
• Enjoy!
• Note: You can add more of less hot dog, depending on your own tastes :).

CORN DOG MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
• Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.
• Bake in a preheated oven 14 to 18 minutes, or until golden brown.

CHEESY CORN DOG MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Spray a 12-cup (or two mini-) muffin pan with nonstick spray. Combine the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the buttermilk, oil and egg in a small bowl. Add the buttermilk mixture to the flour mixture just until the mixture is moistened. Stir in the cheese. Spoon the batter into the muffin cups, filling each about 2/3 full. Place one hot dog piece in the center of each cup. Bake until the cornbread is golden brown, 15-20 minutes. Serve warm. Tip: If you like, take a shortcut and use corn muffin mix instead of making the batter.

CORN DOG MUFFINS

Steps:

• 1. Combine ingredients. Fill paper lined muffin tins 2/3 full.
• 2. Bake at 400 degrees for 14 to 18 minutes.

CORN DOG MUFFINS

Steps:

• Once your cornbread batter is prepared mix in cut up hot dogs.
• Fill greased muffin tin with batter until 2/3 full and bake according to cornbread instructions.
• Great easy snack or lunch for the kids.