Mini Corn Dog Muffins are the perfect blend of savory and sweet. Ready in 20 minutes using only a corn muffin mix, egg, milk, and hotdogs. They’re great for parties, snacks, or a fun twist on lunchtime favorites.
Corn Dog Mini Muffins
Our Mini Corn Dog Muffins recipe is based on the original bite-sized snacks from Iowa girl eats, but this rendition is even easier because the batter is made from a mix!
Mini corn dogs taste just like a full-size carnival or fair food served on a stick and coated in a deep-fried layer of cornmeal batter, but these are made in muffin form without the grease or mess.
Serve these delicious corn dog bites with your favorite condiments, dipping sauces, and side dishes (like coleslaw, sweet potato fries, pasta salad) – they’re a fast and easy way to prepare fun finger food for all of your game day gatherings and party guests.
Why We Love This Mini Corn Dog Muffin Recipe
- Quick and easy to make in minutes.
- Uses only 4 simple ingredients.
- Full of the same sweet and savory flavors you’d find in the full-sized snack.
- Homemade hotdog corn muffins are easier to eat than the classic corn dog on a wooden skewer.
- Fun to eat for dinner, snack, or to serve as an appetizer.
Mini Corn Dog Muffins Ingredients
- Jiffy corn muffin mix
- Egg
- Whole milk
- Hotdogs
Substitutions and Additions
- Serving Suggestions: Serve with your favorite corn dog condiments. Ketchup and yellow mustard are classic choices, but I also like sweet pickle relish, creole mustard sauce, and honey mustard.
- Go Gluten-Free: Make your cornbread hotdog muffins with a gluten-free cornbread and corn muffin mix or make your own batter from scratch using gluten-free corn meal and gluten-free flour.
- Pick Your Protein: Hot dogs are made with various meat options. You can choose beef hotdogs, pork, chicken, turkey, or a blend of meats for the middle of your muffins.
Recommended Tools
- 24-count muffin pan or two 12-count mini muffin pans
- Baking spray
- Mixing bowl
How to Make Mini Corn Dog Muffins
- Make The Muffin Batter: Combine the corn muffin mix, egg, and milk into a slightly lumpy batter.
- Assemble: Fill each muffin tin halfway with batter and press a piece of hotdog into the middle.
- Bake: Bake at 375 degrees Fahrenheit for 10-12 minutes or until golden brown.
- Serve: Cool for five minutes and serve warm. Enjoy!
Tips For Making The Best Mini Corn Dog Muffins
- Ensure you spray the muffin pan well before adding the batter to the muffin pan to prevent the muffins from sticking.
- If the muffins feel stuck inside the pan, gently run a butter knife around the muffins to loosen them.
How to Store Mini Corn Dog Muffins
- To Store: Store leftovers in an airtight container in the refrigerator for up to three days.
- To Freeze: The muffins can be frozen for up to three months.
- To Reheat: Reheat leftovers in a 300-degree oven or air fryer until heated through or in the microwave for 30 seconds.
More Easy Appetizer Recipes
More Great Recipes!
- Sheet Pan Nachos
- Pull-Apart Pizza Bread
- 7-Layer Dip Cups
- Spinach Artichoke Dip
- Soft Pretzel Bites
- Cheese Pizza Dip
Mini Corn Dog Muffins
Serves — 24
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
- 8.5 ounce box of Jiffy corn muffin mix
- 1 large egg
- ⅓ cup whole milk
- 5 hotdogs We use Ball Park Original Length Beef Hot Dogs. If you use bun-length hot dogs, you will only need four, as you will get six pieces from each dog.
Instructions
- Preheat the oven to 375 degrees F. Spray one 24-count or two 12-count mini muffin pans with baking spray and set aside.
- Combine the corn muffin mix, egg, and milk in a medium bowl. The batter will be slightly lumpy.8.5 ounce box of Jiffy corn muffin mix, 1 large egg, ⅓ cup whole milk
- Cut the hotdogs into fifths or 1-inch pieces and set aside.5 hotdogs
- Fill each muffin hole halfway with the batter, around 1 tablespoon. Press one piece of hotdog into the middle of each muffin cup.
- Bake for 10-12 minutes or until the muffins are golden brown.
- Allow the muffins to cool in the pan for five minutes before enjoying them.
Jenn’s Notes
Storage:
- To Store: Store leftovers in an airtight container in the refrigerator for up to three days.
- To Freeze: The muffins can be frozen for up to three months.
- To Reheat: Reheat leftovers in a 300-degree oven or air fryer until heated through or in the microwave for 30 seconds.
- Make sure you spray the muffin pan well before adding the batter to the muffin pan to prevent the muffins from sticking.
- If the muffins feel stuck inside the pan, gently run a butter knife around the muffins to loosen them.
Nutrition Info
Calories: 70kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 150mg | Potassium: 33mg | Fiber: 1g | Sugar: 2g | Vitamin A: 27IU | Vitamin C: 0.02mg | Calcium: 13mg | Iron: 1mg
Easy and delicious! Used cocktail franks instead.
Great idea using cocktail franks!
This mix is dairy..doesnt go too well with hotdogs for kosher observance :(Please let me know of a cornbread mix that would work that is pareve.
Thanks FOR Sharing Jenn 👍🏼😊 YUM ❗️❗️I GET Hungry FOR Corndogs 👍🏼♥️And I LOVE YOU made it in a Muffin 👏🏼G-d♥️Bless
I’m gonna do the mini corndog muffins for a church event. Love the idea, I’m always looking for something different, so this should be a hit. Thank you for sharing.
Yes, please! I know my kids love these and I love how easy they are. 🙂
Have an awesome day!