Looking for a fun twist on traditional corn dogs? Try this easy and delicious Mini Corn Dog Muffins recipe. Perfect for parties, lunchboxes, or a quick snack, these mini muffins are sure to be a hit with both kids and adults.
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Jiffy Corn Dog Mini Muffins
Not only is this corn dog mini muffins recipe easy to make, but its quite affordable using a box of Jiffy cornbread mix. Rather than having to fry corndogs, these come together by simply preparing cornbread batter, slicing hot dogs, and combining the two in a mini muffin tin. The end result is savory, sweet, and perfect for any occasion! Serve these tasty corn-dog muffins with your favorite condiments, sauces, and side dishes (macaroni and cheese, potato salad, pasta salad) – they’re a quick and easy way to prepare delicious finger foods for all of your parties, game day gatherings and party guests.
Why You’ll Love Cornbread Hotdog Muffins
- Quick– with only about 15 minutes of prep time needed, these come together in no time!
- Simple Ingredients– using only 5 ingredients, you may have everything needed already on hand.
- Kid Friendly– not only do kids love these yummy corn muffins, but adults can enjoy them too! Perfect for everyone of all ages!
- No Frying Required– clean up is a breeze using only one bowl and no frying!
Ingredient Notes
Below is a brief overview of each ingredient needed. To see printable recipe card with exact amounts and step by step directions, scroll to the bottom or click the “jump to recipe” button at the top.
- Jiffy Cornbread Mix– you’ll need one box (8.5 ounce) corn muffin mix. If you prefer homemade cornbread, try this yummy Sweet Cornbread recipe.
- Egg– this helps bind everything together. You’ll need one large egg at room temperature.
- Butter– melted butter, I use unsalted butter, however, salted butter works great too.
- Milk– any type of milk, including non-dairy milk, works great. Buttermilk is a great option too.
- Hot Dogs– you’ll need 6 hot dogs cut into 1 inch pieces. Any brand works.
Variations
If you want to make this a little more unique, you can add ½ cup corn kernels to the cornbread batter before scooping into muffin pan. You can also sprinkle shredded cheese on top of each muffin cup before baking. For a chili cheese dog taste, spoon chili on top of each COOKED cornbread muffin with some cheese, allow cheese to melt, and serve Chili Cheese Corn Dog Bites.
How to make Corndog Bites
Prepare the Muffin Batter. In a large bowl, combine the cornbread mix, egg, melted butter, and milk. Stir until just combined.
Assemble. Divide cornbread equally between muffin cups filling about ⅔ full. Press a sliced hot dog into the center of each muffin cup.
Bake and Serve. Place muffin tray in preheated oven and bake 10-12 mins or until golden brown. Remove and serve with your favorite dipping sauce.
Tips for Success
- Make sure you don’t overfill the greased muffin tins. Don’t fill higher than about ⅔ full as the batter will rise as it bakes.
- Serve with mustard, ketchup, relish, barbecue sauce, hot sauce, Southern Comeback Sauce, or honey. I like serving the condiments in bowls for parties allowing people to choose their favorites.
- If the muffins aren’t popping out of the tray easily, run a butter knife around the edges to loosen them without causing them to break or fall apart.
- Don’t over-mix the batter. Stir until lumps are gone and batter is just combined. Over-mixing results in dense, dry muffins.
Storing Jiffy Mini Corn Dog Muffins
Once fully cooled, store leftovers in an airtight container in the fridge up to 3 days. You can also place in a freezer safe container or freezer bag to freeze up to 3 months. To reheat, place in microwave using 30 second increments until heated through or use the air fryer at 300 degrees for a few minutes.
Frequently Asked Questions
How do I make these mini corndog muffins gluten free?
Although I haven’t personally tried it, you can use a gluten free cornbread mix or homemade gluten free cornbread using gluten-free flour and prepare the recipe as directed.
Why is my hot dog slipping out of the cornbread muffin once baked?
This can happen if the hot dog was too moist when getting placed into the center of the batter. To avoid this, you can use a paper towel to pat the hot dogs dry before slicing and putting into the batter.
I don’t like Jiffy Cornbread mix. What else can I use?
No problem! You can use any cornbread recipe! My favorite is a sweet cornbread, however, even a loaded cornbread recipe works too!
More Easy Recipes to try
Garlic Toast Pizzas– fully customizable, packed with flavor, and comes together in under 20 minutes! With a garlic buttery crust, melty cheese, and all your favorite pizza toppings, this simple recipe is perfect for an appetizer, game day, parties, or Friday pizza night!
Taco Pinwheels– transform traditional tacos into a fun and easy-to-eat appetizer with these delicious Taco Pinwheels. Perfect for parties and game day gatherings, these pinwheels are sure to be a crowd-pleaser!
Ranch Chicken Rollups– filled with creamy ranch dressing, cheese, and tender shredded chicken. Perfect for a quick weeknight dinner, appetizer, or for lunches!
Cheeseburger Sliders– perfect for a weeknight dinner or game day snack. With seasoned ground beef, melty cheese, and a soft bun, everyone will be asking for seconds! Perfect to make ahead of time and any leftovers reheat perfectly!
Easy Taco Crescent Rolls– perfect for quick weeknight dinners or as a game-day appetizer. Taco seasoned ground beef combined with your favorite salsa, stuffed inside a crescent roll! Add your favorite taco toppings and make these your own!
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Mini Corn Dog Muffins Recipe
Ingredients
- 1 box cornbread mix 8.5 ounce
- 1 egg
- 1 tablespoon melted butter
- ⅓ cup milk
- 6 hot dogs cut into 1 inch pieces
Instructions
- Preheat oven to 400 degrees and spray a mini muffin tin with non-stick cooking spray.
- In a large mixing bowl, whisk together the cornbread mix, egg, butter, and milk stirring until just combined.
- Divide the cornbread mixture evenly filling each greased muffin cup about ⅔ full.
- Place a sliced hot dog into the center of each muffin cup.
- Bake in oven for about 10-12 minutes, or until golden brown. Serve with your favorite dipping sauce or condiments!
Mich says
These look scrumptious, as I like the taste of corn dogs, but they’re so unhealthy unless they’re homemade, plus these are baked vs fried. But just 2 FYIs: Since the recipe makes 12, do you mean maybe 4 hot dogs cut into 3rds? Most hot dogs are 5 inches or longer, so I figure 3rds as 1″ dogs will disappear as the batter cooks to cover it. Plus I think the bake time is around 12 minutes, not 1-12.
Thank you for this recipe!
Mich says
Oops, forgot these are minis!! My apologies! However is the 6 hot dog count correct? And is the cook time really 1-12 minutes?
Kristin says
No problem at all! You’ll use about 5-6 hot dogs, I seem to always use about 6 hot dogs, but it depends on the brand used! I have corrected the cook time to show 10-12, I missed adding that zero, sorry! Enjoy!!
Kristin says
Sorry for the confusion on the bake time, it should be 10-12 minutes, I have corrected that! As for the hot dogs, being in a mini muffin pan, the cavities aren’t as deep and you don’t need as thick of hot dog pieces. It does depend on what type of hot dogs are used, however, I have found that 5-6 hot dogs work great! Hope you enjoy!!