Mini Corn Dog Muffins
These mini Corn Dog Muffins are a delicious, bite-sized, kid-friendly snack or dinner! Tastes just like real corndogs, but easier to make with just 5 ingredients and no frying!
Mini Corn Dog Muffins
Growing up, I loved corn dogs (ok, I still do!!) It was always such a treat to get a fresh corn dog at the ball park or the local fair. That crispy coating, the juicy hot dog…and of course…lots of ketchup! (Or mustard, says my husband!)
With these easy corn dog muffins, you get all the flavor of that ball park classic, without all the mess of frying! And these mini muffins are the perfect size for tucking in a lunchbox!
If you’re looking for a low-cost and delicious dinner idea, you can’t go wrong with these corn dog muffins! Made using a box of corn muffin mix, you can whip up these delicious corn dog muffins in a matter of minutes with very little prep work involved!
Regular corndogs are not the easiest food to make at home. First you have to mix up a batter with cornmeal, buttermilk, etc. until it’s just the right consistency for dipping. Then you have to dip the hot dog on a stick into the batter just right so that you have the perfect amount of batter evenly distributed. Then you deep fry!
However, corn dog muffins are just the opposite…they are SO EASY!
We use a corn muffin mix shortcut for the batter. It’s still got that buttery cornmeal flavor, without all the hassle. And then of course baking is much easier and less messy than frying. You can whip up a batch of these tasty protein-packed mini muffins in 20 minutes with just 5 simple ingredients!
Ingredients
For your convenience, I’ve included shop-able ad links to some of the products used to make this recipe; read our disclosure policy here.
- 1 package (8.5 ounces) JIFFY Corn Muffin Mix
- 1/3 cup milk
- 1 egg, beaten
- 2 tablespoons butter, melted
- 4 hot dogs, each cut into 6 pieces
Helpful Kitchen Tools
Instructions
To Prep: Preheat oven to 400°F and coat a mini muffin pan with non-stick cooking spray. You’ll need one pan with 24 mini muffin cups, or two small mini muffin tins with 12 cups.
- In a large bowl, stir together the JIFFY mix, milk, beaten egg, and melted butter just until combined. Do not overmix.
- Pour the cornbread mixture into each of the 24 mini muffin cups, leaving a little room at the top so it won’t overflow when you put a hot dog piece inside. You’ll be using about a Tablespoon of batter per mini muffin cup, but you don’t need to measure exactly.
- Place one piece of hot dog in the center of each muffin and press down about halfway into the batter.
- Bake for 9-12 minutes at 400 degrees F, until golden brown around the edges.
Prep Tips
- Serve your cornbread muffins with ketchup or mustard for dipping.
- Make them gluten-free by using a gluten free corn muffin mix.
- To prevent over-mixing, it may help to whisk together the wet ingredients in a separate bowl first, then mix this into the bowl of dry ingredients to form the batter.
Frequently Asked Questions
Are Corn Muffin Mix And Cornbread Mix The Same?
Jiffy brand does not make a product called “cornbread mix” – they make a product called “corn muffin mix” as well as other baking mixes. If you have another brand of cornbread mix or corn muffin mix, it should work interchangeably. What won’t work is plain cornmeal, as it needs the baking soda, sugar, salt, etc. to get the right flavor and consistency.
Can You Freeze Corn Dog Muffins?
Sure! These corn dog muffins actually freeze quite well!
I recommend wrapping each muffin individually in plastic wrap and placing them into a gallon size freezer bag. That way you can pull out one at a time to thaw and reheat as needed. They should stay good in the freezer for 2-3 months.
To reheat, I would place them in a toaster oven if you have one. You can also use the conventional oven, placing the unwrapped muffins on a baking sheet while the oven preheats. When the oven reaches 300 degrees, the muffins should be warmed throughout.
A microwave can be used in a pinch, but take caution because it often reheats frozen foods unevenly so some areas may be hot while others are still cold.
More Easy Lunchbox Ideas For Kids
- Soccer Themed Bento Lunch For Kids
- Pizza Quesadillas
- Homemade Fruit Roll Ups
- Italian Sandwich Pinwheels
- Honey Nut Cheerio Balls
- Mini Ham Star Sandwiches
- Sandwich Lollipops
Mini Corn Dog Muffin Recipe (Printable Recipe Card)
If you tried this recipe and liked it, please rate it!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Soccer Mom Blog
Corn Dog Muffins
Equipment
- Mini Muffin Tin
- Mixing bowl
Ingredients
- 1 package JIFFY Corn Muffin Mix 8.5 ounces
- 1/3 cup milk
- 1 egg beaten
- 2 tablespoons butter melted
- 4 hot dogs each cut into 6 pieces
Instructions
- Preheat oven to 400°F and spray a mini muffin pan with non-stick cooking spray. You'll need one pan with 24 cups, or two small pans with 12 cups.
- In a medium mixing bowl, stir together the JIFFY mix, milk, beaten egg, and melted butter just until combined. Do not overmix.
- Pour the cornbread mixture into each of the 24 wells of the muffin tins, leaving a little room at the top so it won't overflow when you put a hot dog piece inside.
- Place one piece of hot dog in the center of each muffin and press down about halfway into the batter.
- Bake for 9-12 minutes at 400 degrees, until golden brown around the edges.
Notes
Nutrition
Pin our Mini Corn Dog Muffins Recipe on Pinterest:
You might also like:
Gluten Free Cornbread Muffins Shaped Like Corn Cobs
- Paper Plate Bunny Basket Craft - March 16, 2025
- Banana Rum Punch - March 14, 2025
- Crispy Fried Mac and Cheese Balls - March 10, 2025
