Mini Corn Dog Muffins

I made this recipe a few times to get the balance just right. The trick is cutting each hot dog into six equal pieces, half, then thirds, so each one fits perfectly in a mini muffin pan. I also noticed that pan color makes a difference.

My dark metal muffin pan did better at 375°F instead of the standard 400°F to avoid over-browned bottoms. Little tweaks like that really help with evenly baked muffins.

Jiffy mix has a slightly sweet, cake-like texture that works perfectly here, especially for kids who prefer their cornbread a little softer. You’ll only need a box of mix, a few pantry staples, and a pack of hot dogs.

Ingredients

• 1 package (8.5 oz) Jiffy Corn Muffin Mix
• 1 egg
• 1/3 cup milk
• 4 hot dogs, cut into 6 equal pieces (about 1 inch each)

How to Make Mini Corn Dog Muffins

Preheat the oven to 375°F if using a dark metal pan, or 400°F for a light-colored or ceramic one. Generously spray a 24-cup mini muffin pan with nonstick spray.

Make the batter by stirring together the corn muffin mix, egg, and milk just until combined. Let it sit for 4 minutes to thicken slightly.

Fill the pan by giving the batter a quick stir, then using a 1-tablespoon scoop to fill each muffin cup about ¾ full.

Add hot dogs by pressing one piece into the center of each filled cup. The batter will bake up around it.

Bake for 8 to 10 minutes, or until the tops are golden and firm to the touch.

Cool and serve by letting them rest in the pan for 5 minutes before removing. Serve warm with your favorite dipping sauces.

Family-Friendly Serving Suggestions

I usually serve them warm with ketchup and mustard, but they also work great for parties, school lunches, or as a fun dinner main.

Try pairing them with:

• Fresh fruit, mac and cheese, or baked beans for a complete kid-friendly meal
• Comfort sides like this walking taco casserole
• Party bites like pizza sliders or crescent roll-wrapped hot dogs

You can even go full cornbread-style by adding them to a platter with Southern skillet cornbread and veggie sides. If you’re hosting, serve them with toothpicks, No utensils needed and they hold up well at room temp.

Storage and Reheating

Store leftovers in a sealed container in the fridge for up to 3 days. To reheat, pop them in the microwave for 15 to 20 seconds or use an air fryer at 350°F for 2 to 3 minutes to bring back that crispy edge.

Tips for the Best Mini Corn Dog Muffins

You can easily make this recipe your own:

• Swap regular hot dogs for turkey or plant-based options
• Stir in shredded cheddar cheese for a cheesy version
• Use cheese-stuffed hot dogs
• Add chili powder or smoked paprika
• Try a regular muffin pan with larger hot dog pieces, you may need to adjust the timing of course.