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Enjoy these easy Corn Dog Muffins for lunches, dinner, meals on the go and more. They are the perfect size for little hands but hearty enough for everyone to enjoy.

A plate of corn dog muffins with hot dog centers is served alongside bowls of yellow mustard and ketchup, a bunch of parsley, a wooden tray with forks, and a red-and-white checkered towel on a light surface.
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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

A carton of Jiffy corn muffin mix, milk, an egg, sliced hot dogs, and brown sugar are arranged on a light countertop—everything you need to make delicious corn dog muffins at home.

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.  
A glass mixing bowl with baking ingredients for corn dog muffins, including flour, eggs, brown sugar, and milk, being stirred with a wooden spoon. A red and white checkered towel is beside the bowl on a light-colored surface.

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

A hand greases a mini muffin tin with a paper towel, prepping the pan for corn dog muffins. A red and white kitchen towel is spread on the surface nearby.

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).  

A hand uses a small scoop to fill a mini muffin pan with yellow corn dog muffins batter. The pan rests on a light surface beside a red and white checkered towel.

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

A muffin tin holds 24 mini corn dog muffins, each featuring cornbread batter with a small hot dog piece in the center. A red and white checkered towel rests beside the tray on a light countertop.

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.
A plate of corn dog muffins with sliced hot dogs in the center, surrounded by ketchup, mustard, parsley, a red-and-white kitchen towel, and a wooden board with forks on a light countertop.

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.

FAQs

Can I Make Gluten Free Corn Dog Muffins?

Yes! Just use our Gluten Free Cornbread Recipe.
Now this gluten free recipe does call for Jalapeno peppers but you can omit them if you prefer. However, it is a nice twist on the recipe and I have even added them to the jiffy mix.

How to Keep Hot Dog Centered in the Batter

Pour the batter about halfway full in the muffin pan then insert the hot dog. As the batter bakes it will keep the hot dog centered.

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.
A plate of delicious corn dog muffins is stacked on a white table, accompanied by small bowls of ketchup and mustard, fresh parsley, and a wooden board with forks in the background.

More Easy Kid Friendly Recipes

We love to hear from you! If you make Corn Dog Muffin Recipe, please leave us a comment or a star review.

A plate of mini corn dogs, similar to corn dog muffins with small sausage centers and golden cornbread coating, is displayed on a white table. Ketchup, mustard, parsley, forks, and napkins are in the background.

Corn Dog Muffins

4.86 from 7 votes
Make these frugal Corn Dog Muffins for dinner, game day and more. They are kid friendly but everyone will enjoy them. Try Corn Dog muffins recipe.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 18
Cuisine American
Course Appetizer
Calories 86

Ingredients

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Instructions

  • Preheat the oven to 400 degrees F.  
  • In a large mixing bowl, mix together the mix, egg brown sugar and milk until it just combined. 
  • Grease heavily 18 mini tins (I greased with shortening on a paper towel that the muffins are easy to remove from the tin).  
  • Pour the batter into the prepared pan evenly until they are approximately ½ – ? of the way full. 
  • Gently press a piece of the hot dog into each muffin being careful not to press it to the bottom of the muffin.  
  • Bake for 8-12 minutes until the muffins are lightly golden brown.  
  • Let cool slightly, remove the pan and serve warm with ketchup or mustard. Enjoy! 

Recipe Video

Recipe Notes

I generally do not use all the hot dog pieces but you do not want to cut them into bigger pieces or they will go to the bottom of the pan.  
Make sure you grease the pan generously so these can easily be removed from the pan. 
Refrigerate the leftovers in an airtight container for up to 5 days.  

Nutrition Facts

Calories 86kcal, Carbohydrates 12g, Protein 2g, Fat 3g, Saturated Fat 1g, Polyunsaturated Fat 0.4g, Monounsaturated Fat 2g, Trans Fat 0.001g, Cholesterol 15mg, Sodium 167mg, Potassium 38mg, Fiber 1g, Sugar 4g, Vitamin A 38IU, Vitamin C 0.02mg, Calcium 18mg, Iron 1mg

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About the Author

Hi, Iโ€™m Carrie Barnard โ€” a professional food blogger with over 14 years of experience helping busy families make dinner fast, easy, and affordable.

At Eating on a Dime, I share simple, budget-friendly recipes that are tested in my own kitchen and approved by my 8 kids. With millions of readers each month, I’m here to help you cook real food for real families โ€” without the stress.

4.86 from 7 votes (6 ratings without comment)

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Comments

  1. Jenni says:

    4 stars
    Delicious! The brown sugar and is especially nice, as is the cheese. Four stars instead of five because they took close to 20 minutes to bake, not 13-15. And my oven is true to temp, it doesnโ€™t run cool. But great flavor and moist texture. Thank you for the recipe!

  2. Nancy says:

    Hi Carrie,
    Ran late one day and made these for my family. My grandkids asked for more ‘corn puppies’. Not realizing this is what they wanted, they explained to me that corn dogs have tails – the sticks, but corn puppies have no sticks. This was a big hit so I plan on keeping the corn puppies on the menu for them.

    Nancy