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–+ servings
Mini Corn Dog Muffins topped with sausage slices and held by toothpicks are arranged on a white plate, with extra muffins and a blue-and-white cloth nearby.

Healthy Mini Corn Dog Muffins

All the nostalgic corn dog flavor you love — baked into adorable mini muffins. Made with poultry sausage and fluffy cornbread, these bite-sized snacks are always a crowd-please hit!
Yield: 40 mini corn dog muffins
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients
 

  • 1 cup white whole-wheat flour, or all-purpose flour*
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1 ½ teaspoons kosher salt
  • 1 (15-ounce) can sweet corn, drained (or 1½ cups frozen corn, thawed)
  • 3 tablespoons butter, melted
  • 2 large eggs, lightly beaten
  • 1 cup nonfat or low-fat vanilla yogurt
  • ¼ cup honey
  • 2 tablespoons milk or water
  • 8 pre-cooked chicken or turkey sausages, each cut into 5 pieces (about 40 pieces total)

Optional Toppings and Dips

  • Honey, hot honey, ketchup, mustard, BBQ sauce
Ingredient Details to Know
* For a gluten-free version, use a 1:1 gluten-free flour blend in place of the white whole-wheat flour.
If you’re making these gluten-free, double-check that your sausage brand is gluten-free too.

Instructions
 

  • Preheat the oven and prep the pans. Preheat the oven to 375°F. Lightly coat two mini muffin tins with nonstick cooking spray.
  • Mix the dry ingredients. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, and salt until evenly combined.
  • Add the wet ingredients. Add the corn, melted butter, eggs, yogurt, honey, and milk or water. Stir until everything is combined and the batter is smooth. Be careful not to overmix—the batter should be thick and scoopable.
  • Fill the muffin cups. Spoon about 1 heaping tablespoon of batter into each mini muffin cup. Press one sausage piece into the center of each cup, gently pushing it down so the batter rises around it and partially covers the sides.
  • Bake and serve. Bake for 14 to 16 minutes, or until the tops are lightly golden and the cornbread is set. Let the muffins cool in the pan for a few minutes, then carefully remove them. Serve warm with honey, hot honey, ketchup, mustard, or BBQ sauce.

Notes

• Why I use pre-cooked sausage: Pre-cooked chicken or turkey sausage makes these Mini Corn Dog Muffins faster and easier to pull together. Since the sausage is already fully cooked, it just needs to heat through while the cornbread bakes. That means no extra cooking step, less guesswork, and juicy sausage in every bite.
• Why these mini corn dog muffins are perfect for parties: This recipe makes a large batch on purpose. These are one of my favorite party appetizers because they’re easy to grab, easy to dip, and always a hit. They’re especially fun for March Madness, football Sundays, birthday parties, and family movie nights. If you don’t need a full platter, you can halve the recipe and make about 20 mini corn dog muffins instead of 40. Easy!
• Sausage flavor ideas: Any favorite pre-cooked poultry sausage works here. Each one brings a slightly different flavor twist, so feel free to play. Try:
  • Apple chicken sausage
  • Smoked turkey sausage
  • Garlic chicken sausage
  • Spicy jalapeño chicken sausage
• Serving Ideas: These are delicious as-is, but even better with something on the side or drizzled over the top. Try them with honey, hot honey, ketchup, mustard, BBQ sauce. You can even set out a few sauces and let everyone mix and match.
• Storage: Store leftover muffins in an airtight container in the refrigerator for up to 5 days. To reheat: Microwave for 20 to 30 seconds, or warm in a 350°F oven for 5 to 7 minutes.
• Freezing instructions: Let them cool completely, then arrange in a freezer-safe bag or airtight container and freeze up to 3 months. To reheat from frozen, bake at 350°F for 10 to 12 minutes, or microwave until warmed through
• Gluten-free option: Use a 1:1 gluten-free baking flour blend in place of the white whole-wheat flour, and be sure to check the sausage label if needed.
• Vegan option: To make these vegan, use your favorite plant-based sausage, a non-dairy yogurt, and swap the eggs for a reliable egg replacer. or use 2 flax eggs. The texture may vary slightly depending on the products you use, but it can absolutely work.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 mini muffinCalories: 80Carbohydrates: 9gProtein: 5gTotal Fat: 2.5g— Unsaturated Fat: 1.5g— Saturated Fat: 1gCholesterol: 25mgSodium: 150mgFiber: 1gTotal Sugar: 2g— Natural Sugar: 0g— Added Sugar: 2g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.