Mini Corndog Muffins are so cute and fun. Perfect for a kid’s snack, birthday party, or honestly just a fun lunch if you want something different. Even with using real hot dogs, these are on the healthier side. You can have 4-5 of them and still be under 350 calories. Mini Corndog Muffins are also great for an appetizer at a cookout or served with a bowl of chili for a wintery football party.
These mini corndog muffins are made with basic ingredients you already have in your pantry. You will only need to get hotdogs, and you can use any kind you like. You can use premium beef hot dogs, or go a little lighter in calories and choose fat-free chicken or turkey hot dogs. They are delicious either way!
For more fun recipes that easily fit within your weight watcher points, check out these 30 Delicious Weight Watchers Recipes.
Three reasons why you need to make this recipe!
Mini versions of food are always more fun.
You probably wouldn’t choose to eat a corndog for a snack, but mini corndog muffins? Such a fun snack! You and the fam will love these fun treats. You can even get the kids involved and have them put the chopped hot dogs into the muffins before baking.
This recipe makes a huge batch.
You get 35 mini corndog muffins in one batch. You no longer need to make several batches of things for a party – one batch of these mini corndog muffins will cover it. Perfect for an appetizer at a large party.
No need for a stick when you can have a handheld muffin.
Skip the corndog stick, and make these easy-to-eat mini muffins instead. A handheld treat is the perfect on-the-go snack. No forks, spoons, knives, or even napkins are needed. Just pop a few and go!
Ingredients you need to make Mini Corndog Muffins:
- 1 cup yellow cornmeal
- 1 cup flour
- 1 tbsp sugar
- 1 tbsp baking powder
- Pinch of salt
- 1 1/4 cup 1% low fat milk
- 1 egg
- 2 tbsp vegetable oil
- 7 hot dogs
How to make Mini Corndog Muffins (step by step):
- Preheat the oven to 425F, and spray a mini muffin tin with some non-stick cooking spray.
- Cut the hot dogs into 5 pieces each, giving you 35 pieces in total.
- In a large bowl, mix together the cornmeal, all purpose flour, sugar, baking powder, and salt. In a separate small bowl, whisk the egg, milk, and oil together. Add the wet ingredients to the dry and mix well.
- Use a Tbsp to measure the batter into the mini muffin cups. Use a heaping Tbsp for each muffin. Then press one piece of hot dog into the center of the batter.
- Bake them in the oven for 10 minutes or until the muffins are golden brown. Let them cool for a few minutes before serving.
Makes 35 mini muffins. Nutrition info for 1 mini muffin: Calories 65, Fat 3 g, Saturated fat 1.2 g, Carbs 6 g, Fiber .32 g, Sugars .1 g, Sodium 124 mg, Protein 2 g.
WW Points
- Yellow cornmeal 14 points
- All Purpose flour 13 points
- Sugar 4 points
- Baking powder 0 points
- 1% low-fat milk 5 points
- Egg 0 points
- Vegetable oil 9 points
- Regular beef hot dogs 45 points
3 points per serving based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Points- 2
Personal Points- 2
Smart Points- Blue/Green/Purple- 2
Different ways to change up this recipe:
Different ways to change up this recipe: - Using fat-free turkey hot dogs (2 points each) and substituting the vegetable oil with applesauce will change these mini corndog muffins to 1 point each!
- You can make these gluten-free by using a gluten-free flour blend instead of all purpose flour. Cornmeal is traditionally gluten-free, but still check the ingredient list to make sure.
- If you want a super quick recipe, you can use Kodiak Homestead Style Protein Packed cornbread mix and make it according to the box directions. It’ll add a bit of protein to these mini corndog muffins.
- Use G-Hughes Sugar Free Ketchup for a healthy dipping sauce.
- If you’re not a fan of hot dogs, you can use the base recipe and just add any type of meat that you like. Cooked, crumbled sausage (turkey, pork or chicken) works great. Or you could even do a pizza mini muffin by adding sliced pepperoni, black olives, and bit of cheese to the middle of the batter. A meatball would work too!
Tips and Tricks for Making Mini Corndog Muffins:
- These freeze really well, so if you think 35 may be too much for your family, you can still make the full batch, and freeze the extras. Let them cool completely before placing them in a ziploc freezer bag. They will keep for up to 3 months.
- Store these in a sealed container in the fridge for up to 5 days.
- You don’t have to cook the hot dogs first- they will bake in the oven.
- If you’ve got the calorie room for it, use buttermilk instead of low fat milk. It’ll add to the flavor!
- These can be made ahead of time if you go ahead and bake them. Do not make the batter and store it, it needs to be baked right away otherwise they won’t rise in the oven.
Similar recipes you’ll enjoy:
Mini corn dog muffins
Ingredients
- 1 cup yellow cornmeal
- 1 cup flour
- 1 tbsp sugar
- 1 tbsp baking powder
- Pinch of salt
- 1 1/4 cup milk, I used 1%
- 1 egg
- 2 tbsp vegetable oil
- 7 hot dogs
Instructions
- Preheat the oven to 425F, spray a mini muffin tin with some non-stick cooking spray.
- Cut the hot dogs into 5 pieces each, giving you 35 pieces in total.
- In a large bowl mix together cornmeal, flour, sugar, baking powder, and salt. In a small bowl whisk the egg, milk and oil together. Add wet ingredients to dry and mix well.
- Use a heaping Tbsp of batter in each mini muffin cup, then press one piece of hot dog into the center of the batter.
- Bake in the oven for 10 minutes or until the muffins are golden brown, let cool for a few minutes before serving.
- The recipe makes 35 mini muffins, store any leftovers in the fridge for a few days or you can freeze them.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love you recipe ideas!
Thanks for your support Cathryn!