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Corn Dog Muffins

Muffin tin with muffins and text overlay, "Freezer Friendly Corn dog Muffins".

4.7 from 3 reviews

Healthy and easy corn dog muffins recipe that can be vegan, gluten free and made without buttermilk. Better than Jiffy, and you can make them with cheese!

Scale

Ingredients

Instructions

  1. Preheat the oven to 375F and line a muffin tin with 16 muffin liners. I really like these silicone muffin cups because they’re reusable, easy to wash and the corn dog muffins just pop right out of them!
  2. Measure the apple cider vinegar into a glass measuring cup. Add milk until you reach the 1 cup line. Stir well and let it sit for about 5-7 minutes while you continue working on the recipe.
  3. In a large mixing bowl, combine the melted butter, honey (optional) and eggs. Whisk well.
  4. In a small bowl, combine all the dry ingredients and whisk together. Set aside.
  5. Cut your hot dogs into small pieces. I like to cut each hot dog into 8 pieces and then put 3 pieces into each muffin tin. Feel free to simply halve each hot dog if you’d like, but the hot dog might stick out from the top!
  6. When the oven is preheated, add the dry ingredients to the wet ingredients. Immediately add the milk mixture and stir together until JUST combined.
  7. Divide evenly between the 16 muffin cups and bake until the tops are just golden brown about 15-17 minutes. Cool completely before storing in the freezer.
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