Corn Dog Muffins

If you’re a fan of corn dogs, you’d probably enjoy starting your day with a nice and tasty Corn Dog Muffin for breakfast! 🙂 It took me baking several batches to get the recipe the way I liked it. The first time, I made them with a cornbread batter that had cheese and honey in it, but those stuck to my paper muffin liners really badly and you couldn’t even taste the cheese in the muffins. So I tried another batter and omitted the cheese…and I like the taste of these muffins much better!

(What the muffins look like before you put them in the oven)

I added in some Hillshire Farm® Lit’l Smokies® sausages, but you could use chopped hot dogs instead if you want. These muffins would be good for breakfast or brunch or even for a snack. Think of them as “comfort food in a muffin!” 🙂

Corn Dog Muffins

  • Servings: 17
  • Difficulty: easy
  • Print

Makes 17 muffins

1/2 cup butter, melted
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup yellow cornmeal
1 cup flour
1/2 teaspoon salt
1 (14-oz.) package Lit’l Smokies® sausages, divided (set aside 17 sausage links, 1 for each muffin. (Note: if you want to use hot dogs instead, chop up enough hot dogs into small chunks to fill up 2 to 2 1/2 cups)

Preheat oven to 375˚F. Line muffin pans with paper liners; set aside.

In medium bowl, combine melted butter and sugar. Add eggs and beat until well-blended. Add buttermilk, blending well. Then stir in baking soda, cornmeal, flour, and salt, and mix until well-blended.

Set aside 17 of the Lit’l Smokies® sausages; chop the remaining sausages into small chunks and mix into the cornbread batter.

Fill muffin cups almost 3/4 full with batter, then add a Lit’l Smokies® link on top of each one (Note: if you don’t want quite so much sausage in your muffins, just use the one unchopped sausage link and place on the top of each cup of muffin batter; you’ll probably get about 14 muffins if you do this).
-Another note: If using chopped hot dogs, mix your small chunks into the batter and fill each muffin cup 3/4 full; you don’t need to put anything on top, but if you want to, just slice up a few hot dogs and put a round slice in the center of each muffin.

Bake at 375˚F for 15 minutes. Let cool about 5 minutes and remove from pan. Serve warm.

Recipe from NancyC |

The sausage doesn’t show on top of the muffin, but it’s a nice surprise when you bite into one and find the tasty sausage link and chopped bits of sausage inside! 🙂 These muffins are best served warm. If you need to make them ahead of time, you’ll want to reheat them before serving.

Are you a fan of corn dogs and cornbread?

Sharing at Weekend Potluck, Farmhouse Friday, Fiesta Friday, Grace at Home, Thursday Favorite Things, Full Plate Thursday, Homestead Blog Hop, LouLou Girls, Inspire Me Monday, Happiness is Homemade.


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