Preheat the oven to 375°F if you're using a dark metal muffin pan. If you're using a light-colored or ceramic pan, preheat to 400°F. This adjustment helps prevent over-browning on the bottom.

Spray a 24-cup mini muffin pan generously with nonstick cooking spray. Be sure to coat each cup thoroughly since the muffins can stick easily around the edges.

Mix the batter. In a medium bowl, stir together the Jiffy corn muffin mix, egg, and milk until just combined. Let the batter rest for 4 minutes. This short rest helps it thicken slightly, which leads to better texture during baking.

Fill the muffin pan. After resting, give the batter a quick stir. Use a tablespoon scoop to fill each muffin cup about three-quarters of the way full.

Add the hot dogs. Press one hot dog piece into the center of each filled muffin cup. There’s no need to push it all the way down; the batter will puff up around it as it bakes.

Bake for 8 to 10 minutes or until the tops are lightly golden and spring back when touched.

Cool and serve. Let the muffins cool in the pan for 5 minutes before removing. Serve them warm with ketchup, mustard, or your favorite dipping sauce.