Gather ’round, my friends, for a flavor fiesta like no other! These Cheesy Jalapeño Corn Dog Muffins are the ultimate game-day snack, party appetizer, or anytime indulgence. With a golden cornbread base, gooey cheddar cheese, and a kick of jalapeño, these portable bites are bursting with comfort, craveable texture, and big, bold taste. Let’s dive in and create a culinary masterpiece that’ll have your taste buds dancing!
Why You’ll Love This Cheesy Jalapeño Corn Dog Muffins
Prepare to fall head over heels for these Cheesy Jalapeño Corn Dog Muffins! They’re the perfect fusion of classic corn dog flavors and the irresistible comfort of cheesy, jalapeño-infused cornbread. With a moist, tender crumb and a delightful contrast of crispy edges, these muffins are a guaranteed crowd-pleaser. They’re easy to make, endlessly customizable, and sure to satisfy any savory craving. Dig in and experience the magic of this irresistible flavor symphony.
Ingredients
Gather your ingredients for a flavor-packed experience! You’ll need cornmeal, all-purpose flour, baking powder, salt, sugar, eggs, milk, melted butter, cheddar cheese, and jalapeños. These simple, versatile components come together to create a mouthwatering masterpiece.
- 1 cup (120g) – Cornmeal
- 1 cup (125g) – All-purpose flour
- 1 tablespoon (15g) – Baking powder
- 1 teaspoon (5g) – Salt
- 2 tablespoons (25g) – Sugar
- 2 – Eggs
- 1 cup (240ml) – Milk
- 1/2 cup (115g) – Melted butter
- 1 cup (100g) – Shredded cheddar cheese
- 2 – Jalapeños, diced
Ingredient Substitutions
- Cheese: Try pepper jack or Monterey Jack cheese for an extra melty, spicy kick.
- Spice: Use green chiles instead of jalapeños for a milder heat.
How to Make Cheesy Jalapeño Corn Dog Muffins
Let’s get cooking! First, we’ll preheat the oven and prepare our muffin tin. In a large bowl, we’ll whisk together the dry ingredients — cornmeal, flour, baking powder, salt, and sugar. In a separate bowl, we’ll beat the eggs, then stir in the milk and melted butter. Next, we’ll gently fold the wet ingredients into the dry, being careful not to overmix. Fold in the cheddar cheese and diced jalapeños, then spoon the batter into the prepared muffin cups. Bake until the muffins are golden brown and a toothpick inserted in the center comes out clean.
Step 1: Prep Work
Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin or line it with paper liners. In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar.
Step 2: Main Cooking Process
In a separate bowl, beat the eggs. Then, stir in the milk and melted butter until well combined. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix. Fold in the shredded cheddar cheese and diced jalapeños.
Step 3: Final Steps/Assembly
Spoon the batter evenly into the prepared muffin cups, filling them about three-quarters full. Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
Recipe Variations & Tips
- Cheese Swap: Try swapping the cheddar for pepper jack or Monterey Jack cheese for an extra melty, spicy kick.
- Sweetness: Add a touch of honey or maple syrup to the batter for a subtle sweetness that complements the savory flavors.
- Mini Hot Dogs: For a fun presentation, top the muffins with mini hot dogs or cocktail sausages before baking.
- Veggie Swap: Replace the jalapeños with diced bell peppers or caramelized onions for a vegetarian option.
Serving & Storage
Serve with: These Cheesy Jalapeño Corn Dog Muffins are best served warm, straight from the oven. They make the perfect handheld snack or appetizer for game days, parties, or any casual gathering.
Storage: Leftovers can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Reheat: Reheat in the oven or microwave before serving.
Make-Ahead: You can prepare the batter in advance and store it in the refrigerator for up to 3 days before baking. Just be sure to give it a quick stir before scooping it into the muffin tin.
Nutrition Information
These Cheesy Jalapeño Corn Dog Muffins are a satisfying and delicious treat, but they do contain some indulgent ingredients. Each muffin provides approximately 250 calories, 15 grams of fat, 22 grams of carbohydrates, and 10 grams of protein. As with any recipe, enjoy these muffins in moderation as part of a balanced diet.
- Serving Size: 1 muffin
- Calories: 250 kcal
- Protein: 10 g
- Carbs: 22 g
- Fat: 15 g
- Sodium: 470 mg
Frequently Asked Questions
Can I make these muffins ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 3 days before baking. Just be sure to give it a quick stir before scooping it into the muffin tin.
Can I use a different type of cheese?
Absolutely! Feel free to experiment with different cheese varieties, such as pepper jack, Monterey Jack, or even a blend of cheeses to suit your taste.
Can I make these muffins vegetarian?
To make these muffins vegetarian, simply omit the jalapeños or replace them with your favorite vegetable add-ins, such as diced bell peppers or caramelized onions.
How can I make these muffins spicier?
If you want to amp up the heat, add more diced jalapeños or a sprinkle of cayenne pepper to the batter. You can also try using a hotter variety of chili pepper.
Can I freeze these muffins?
Yes, you can freeze these muffins for up to 3 months. Allow them to cool completely, then place them in an airtight container or freezer-safe bag. Reheat in the oven or microwave before serving.
Try These Next
- Stuffed Jalapeno Cornbread Muffins For Holiday Parties
- Cheesy Bacon Jalapeno Popper Bites
- Cheesy Jalapeno Popper Stuffed Mushrooms
Cheesy Jalapeño Corn Dog Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: 🥨 Appetizers, Snacks & Party Bites
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cheesy Jalapeño Corn Dog Muffins are a delicious twist on the classic corn dog. Perfect for parties, they are packed with cheesy goodness and a spicy kick from fresh jalapeños!
Ingredients
1 cup cornmeal
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 large egg
1/4 cup melted butter
1 cup shredded cheddar cheese
1/2 cup chopped jalapeños (fresh or pickled)
8 hot dogs, cut into halves
Oil for frying
Instructions
1. Preheat the oven to 375°F (190°C) and grease a muffin tin.
2. In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the buttermilk, egg, and melted butter.
4. Combine the wet ingredients with the dry ingredients and stir until just mixed.
5. Fold in the shredded cheddar cheese and chopped jalapeños.
6. Fill each muffin cup halfway with the batter, then insert a piece of hot dog into the center of each.
7. Top with remaining batter until the hot dog is covered.
8. Bake for 18-20 minutes, or until golden brown and a toothpick comes out clean.
9. Allow to cool for a few minutes before removing from the tin and serve warm.
Notes
These muffins can be made ahead of time and reheated in the oven.
Feel free to adjust the amount of jalapeños based on your spice preference.
Serve with mustard or your favorite dipping sauce.
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg
Keywords: corn dog muffins, cheesy muffins, jalapeño muffins