Mini Corn Dog Muffins

5 from 4 votes

Mini Corn Dog Muffins are ready in 20 minutes using only 4 ingredients!

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Dinner, Snack

Cuisine: American

Servings: mini muffins

Calories: 70kcal

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.

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.

Storage:

To Store: Store leftovers in an airtight container in the refrigerator for up to three days.

To Reheat: Reheat leftovers in a 300-degree oven or air fryer until heated through or in the microwave for 30 seconds.

Tips:

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.