Healthy Baked Corn Dog Muffins — Kid-Approved & Lunchbox Ready

If my kids could order one thing every night, it would be corn dogs. Honestly, I understand the appeal. They are golden, a little sweet and so fun to eat.

Still, the deep fryer is not a weeknight friend in our house. So I set out to make healthy corn dog muffins I would feel wonderful serving. The result is a tray of bite-size corn dogs baked right in a mini muffin tin. A whole-grain cornbread batter wraps around organic mini beef hot dogs. Meanwhile, a scoop of Greek yogurt keeps every bite tender (and added protein)

Best of all, they come together in about 25 minutes. There is no frying, and there are no sticks to wrangle. Just happy kids and a clean-ish kitchen.

What Makes These a Healthier Corn Dog

A few simple swaps turn a fair-food favorite into a lunchbox staple. Here is what is different:

  • Baked, not fried. The muffin tin does all the work, so there is no oil bath.
  • Whole-grain batter. White whole wheat or oat flour adds fiber without a heavy taste.
  • Greek yogurt. It replaces some of the fat and adds a lovely little protein boost.
  • Barely sweet. Just one optional tablespoon of maple syrup for the whole batch.
  • Better hot dogs. I use True Story Organic Grass-Fed Uncured Mini Beef Hot Dogs. They are sugar free, with no added nitrites or nitrates beyond those naturally occurring in celery powder and sea salt.

As a bonus, the mini size is just right for little hands. They also travel beautifully to school, sports and the park.

Healthy Corn Dog Muffins: Baked, Kid-Approved & Lunchbox Ready
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Healthy Corn Dog Muffins: Baked, Kid-Approved & Lunchbox Ready

Recipe by Mary Everard
0.0 from 0 votes
Course: In The Kitchen, Life & Home, Recipes
Servings

24

servings
Prep time

10

minutes
Cooking time

12

minutes
Oven

375

°F

Ingredients

  • 1 cup fine yellow cornmeal

  • ½ cup white whole wheat flour (or oat
    flour)

  • 1½ tsp baking powder

  • ¼ tsp baking soda

  • ½ tsp sea salt

  • 1 large egg

  • ¾ cup plain whole-milk Greek yogurt

  • ½ cup milk

  • 2 tbsp melted butter or avocado oil

  • 1 tbsp maple syrup (optional)

  • 24 True Story organic grass-fed uncured
    mini beef hot dogs

Directions

  • Prep the pan. Heat the oven to 375°F. Grease a 24-cup mini muffin tin well with butter or avocado oil spray.
  • Mix the dry. In a large bowl, whisk the cornmeal, flour, baking powder, baking soda and salt.
  • Mix the wet. In a second bowl, whisk the egg, Greek yogurt, milk, melted butter and maple syrup until smooth.
  • Combine and rest. Stir the wet ingredients into the dry until just combined. Let the batter rest 5 minutes so the cornmeal can hydrate.
  • Fill and add the dogs. Spoon about 1 tablespoon of batter into each cup, roughly ¾ full. Press a mini hot dog into the center of each, upright or at a slight angle.
  • Bake. Bake 12–14 minutes, until golden at the edges and a toothpick in the cornbread comes out clean.
  • Cool and pop out. Cool in the pan for 5 minutes. Run a butter knife around each one and lift it out.

Notes

  • Make ahead: keeps 4 days in the fridge. Reheat in the air fryer at 350°F for 3–4 minutes. 
  • Classic look: tuck a short skewer or lollipop stick intoeach one after baking.

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