Corn Dog Muffins

We really love corndogs and I wanted to try something different using ingredients I already had at home.  With just a few simple ingredients, you can easily and quickly make Corn Dog Muffins.

The entire family loved these and I must say they were a hit all around. In fact, next time I will double the recipe to have enough for school lunches the next day.

Everyone thought they were just as delicious as traditional corn dogs and I saved a ton of money! Check out Pigs in a Blanket Recipe for another easy, kid friendly recipe.

Why You’ll Love Corn Dog Muffins

• Skip the deep fryer and make these mini corn dogs in the oven.
• Perfect to serve for any occasion – after school snack time, game day parties or a great lunch
• Easy Ingredients and Simple Process. Double the recipe to stock your freezer!

Ingredients

• Jiffy Corn Muffin Mix – You might like this Best Jiffy Cornbread Recipe
• Large Egg – Lightly beaten
• Brown Sugar – If you are out, see The Best Brown Sugar Substitutes
• Milk – We used whole milk
• Hot Dogs – Cut into 8 pieces each

For the full recipe, scroll to the bottom for the recipe card.

How to Make Corn Dog Muffins

• Step 1 – Preheat the oven to 400 degrees F.  

Step 2 – In a large bowl, mix together the wet ingredients and dry ingredients until it just combined.

Step 3 – Grease heavily 18 mini tins (I greased with shortening on a paper towel that the muffins are easy to remove from the tin).  

Step 4 – Pour the cornbread batter into the prepared pan evenly until they are approximately ½ – ⅔ of the way full. 

Step 5 – Gently press a piece of hot dog into each muffin being careful not to press it to the bottom of the muffin.  

• Step 6 – Bake for 8-12 minutes until the muffins are lightly golden brown.  
• Step 7 – Let cool slightly, remove the pan and serve warm with ketchup or mustard. Enjoy! 

Recipe Tips

• Muffin Pan Recommendations – My favorite ones are the silicone muffin pans but you can use what you prefer. I also like my Wilton Regular Muffin Tin too. You can also try using mini muffin tins to make the corn dog muffins. These are perfect for parties or Game Day and the mini muffins makes it even easier.
• Prepare Pan – Make sure to grease the muffin pan to ensure that it is easy to remove the muffins when they are finished baking. It also makes cleanup a breeze.
• Filling the Pan – When pouring in the batter into the muffin pan, fill the cups about ½ full. This will help prevent the batter from baking over the pan and causing a mess.

Variations Ideas

• Jalapeno-Cheddar – Add in ½ cup of shredded cheddar cheese and ¼ cup of minced jalapeno into the batter for a cheesy, spicy kick.
• Breakfast – You can make these for breakfast and simple just substitute the hot dog for sausage links. For a hint of sweetness, add 1 tbsp of maple syrup to the batter.
• Top with Melted Butter – Consider brushing melted butter on top of the corn muffins after they are finished cooking for maximum flavor.

Serving Ideas

We always love to serve these corn dog muffins with a side of ketchup and mustard for dipping. Add one of these sides for a complete meal idea.

• The kids enjoy these muffins with just simple things like fresh fruit and cucumbers and baby carrots.
• The rest of us love to eat corn dog muffins with this easy Crockpot Chili Recipe. If you enjoy corn bread with chili, you should try these mini corn dog muffins with it. Yum!
• They are also good served with Slow Cooker Lentil Soup. I love to put something in the crockpot and then it only takes a few minutes to put these easy corn dog muffins together when I get home.

Storage and Reheating Tips

• Fridge – Store the leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezer – Place in a freezer safe container for up to 2 months. We recommend flash freezing the cooled muffins on a baking sheet for about an hour. This way freeze individually so you can take out a serving at a time. This makes it great to double the recipe. Thaw in the fridge when ready to reheat.
• Reheating – I like to reheat in the air fryer at 350 degrees for about 2-3 minutes. You can also reheat in the oven or the microwave.