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Crispy Mini Corn Dog Muffins Recipe with Easy Tangy Mustard Dip

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These crispy mini corn dog muffins are bite-sized, savory treats with a tender cornmeal-rich muffin and juicy mini hot dog inside, paired perfectly with a tangy mustard dip. Quick and easy to make, they are perfect for parties, snacks, and family gatherings.

Ingredients

Scale
  • 12 mini hot dogs or cocktail sausages
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 4 tablespoons unsalted butter, melted
  • Vegetable oil for greasing muffin tin
  • For the Tangy Mustard Dip:
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon apple cider vinegar
  • Pinch of smoked paprika

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your mini muffin tin with vegetable oil to prevent sticking.
  2. In a large bowl, whisk together yellow cornmeal, all-purpose flour, baking powder, sugar, and salt.
  3. In a separate bowl, beat the egg with milk and melted unsalted butter until smooth and slightly frothy.
  4. Pour wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
  5. Cut each mini hot dog in half or thirds. Pat dry if wet.
  6. Spoon about a tablespoon of batter into each mini muffin cup, press a piece of hot dog vertically into the center, then top with another tablespoon of batter, covering the hot dog completely.
  7. Bake for 15-18 minutes or until tops are golden brown and a toothpick inserted into the batter comes out clean.
  8. Remove from oven and let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. While muffins bake, whisk together mayonnaise, yellow mustard, honey, apple cider vinegar, and smoked paprika in a small bowl. Chill until ready to serve.

Notes

Do not overmix the batter to avoid tough muffins. Grease the muffin tin well to prevent sticking. Cut hot dogs into smaller pieces for even cooking. Cool muffins on a wire rack to keep crust crispy. For a crispier crust, broil for 1-2 minutes at the end of baking but watch closely to avoid burning. Can substitute gluten-free flour and plant-based hot dogs for dietary needs. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: mini corn dog muffins, corn dog recipe, party snacks, finger foods, easy appetizers, tangy mustard dip

Find it online: https://prismtaste.com/crispy-mini-corn-dog-muffins-recipe-with-easy-tangy-mustard-dip/