Spicy Mini Corn Dog Muffins Recipe
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
18 mini muffins
Ingredients
  • 2 tablespoons neutral oil, for greasing the pan
  • ¾ cup all-purpose flour
  • ¾ cup fine yellow cornmeal
  • 2 tablespoons granulated sugar
  • ¾ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup buttermilk, room temperature
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 tablespoon honey
  • 2 jalapeños, seeded and finely diced (about ¼ cup)
  • 3 all-beef hot dogs, each cut into 6 pieces
  • ½ cup sour cream
  • 2 tablespoons mayonnaise
  • ¼ pickled jalapeños, roughly chopped (seeds in for more heat)
  • 1 tablespoon fresh lime juice
  • 1 small garlic clove
  • ¼ teaspoon kosher salt
  • 2 tablespoons fresh cilantro leaves
Directions
  1. Preheat the oven to 400 F.
  2. Brush two 12-cup mini muffin pans generously with neutral oil.
  3. Whisk the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
  4. In a separate bowl, whisk the buttermilk, egg, melted butter, and honey.
  5. Pour the wet into the dry and fold until just combined; a few lumps are fine. Fold in diced jalapeño. Rest the batter for 5 minutes.
  6. Fill each muffin cup halfway. Press one hot dog piece upright into the center of each, cut side down. The batter should come up around the sides but not cover the top of the hot dog.
  7. Bake for 13–15 minutes until golden at the edges and a toothpick inserted into the cornbread comes out clean. Cool in the pan 3 minutes, then run a thin knife around each muffin to release.
  8. While the muffins are baking, make the crema. Add the sour cream, mayonnaise, jalapeños, lime juice, garlic, salt, and cilantro to a blender.
  9. Blend until smooth. Taste and adjust salt and lime.
  10. Serve the corn muffins with jalapeño crema on the side.