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Crispy Mini Corn Dog Muffins Recipe with Easy Honey Mustard Sauce

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These crispy mini corn dog muffins are a fun, bite-sized twist on classic corn dogs, baked instead of fried and served with a tangy honey mustard sauce. Perfect for quick snacks, parties, or casual dinners.

Ingredients

Scale
  • 1 cup (160 g) medium grind cornmeal
  • 1/2 cup (65 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1 cup (240 ml) whole milk (or almond/oat milk for dairy-free)
  • 1 large egg, room temperature
  • 4 tablespoons (57 g) unsalted butter, melted and cooled
  • 12 mini hot dogs or cocktail sausages, cut in half crosswise
  • Honey Mustard Sauce:
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon mayonnaise or Greek yogurt

Instructions

  1. Preheat your oven to 375°F (190°C). Grease your mini muffin pan thoroughly.
  2. In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, granulated sugar, and salt.
  3. In a separate bowl, whisk milk, egg, and melted unsalted butter.
  4. Pour the wet mixture into the dry ingredients and gently stir until just combined; do not overmix.
  5. Cut mini hot dogs or cocktail sausages in half crosswise.
  6. Spoon about 1 tablespoon of batter into each mini muffin cup to cover the bottom.
  7. Place one sausage half upright into the batter, then cover with another tablespoon of batter so the sausage peeks out slightly.
  8. Bake for 15-18 minutes or until golden brown and a toothpick inserted into the batter comes out clean.
  9. While baking, whisk together Dijon mustard, honey, and mayonnaise or Greek yogurt to make the honey mustard sauce.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
  11. Serve warm with honey mustard sauce on the side for dipping.

Notes

Do not overmix the batter to keep muffins tender. Use room temperature eggs and milk for even baking. Grease the pan well to prevent sticking. Adjust baking time if using a regular muffin pan. The honey mustard sauce can be made ahead and tastes better after resting. For extra crunch, sprinkle coarse cornmeal on top before baking. Muffins freeze well and reheat best in the oven or toaster oven to maintain crispiness.

Nutrition

Keywords: mini corn dog muffins, corn dog recipe, honey mustard sauce, party snacks, easy appetizers, baked corn dogs, kid-friendly snacks

Find it online: https://evabake.com/crispy-mini-corn-dog-muffins-recipe-with-easy-honey-mustard-sauce/