Mini Corn Dog Muffins (Easy Baked Snack!)

Looking for a fun, kid-friendly snack or a party appetizer that everyone will love? These Mini Corn Dog Muffins are the answer! Made with just a few pantry staples like Jiffy corn muffin mix and hot dogs, they’re ready in minutes and perfect for game day, lunchboxes, or potlucks.

Easy to make, easy to love – these bite-sized treats are golden, savory, and totally crave-worthy.

Why You’ll Love These Mini Corn Dog Muffins

• Super quick and easy (just 3 main ingredients!)

• Baked, not fried – healthier and less mess

• Kid-approved and freezer-friendly

• Ideal for parties, school snacks, or casual dinners

Ingredients

• 1 box Jiffy Corn Muffin Mix

• 1 egg

• 1/3 cup milk

• 4–6 bun-length hot dogs, cut into bite-sized pieces

• Optional: ¼ teaspoon garlic powder, ¼ teaspoon paprika, or shredded cheese for extra flavor

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin.

2. In a medium bowl, mix together the Jiffy mix, egg, and milk until smooth.

3. Spoon about 1 tablespoon of batter into each mini muffin cup (about ¾ full).

4. Press a piece of hot dog into the center of each cup.

5. Bake for 12–15 minutes, or until the muffins are golden and a toothpick comes out clean.

6. Cool slightly before serving. Serve with ketchup, mustard, or dipping sauce.

Notes & Tips

• You can substitute turkey or plant-based hot dogs for a healthier twist.

• Add cheddar cheese or jalapeño slices for a flavorful upgrade.

• These muffins freeze well – just reheat in the oven or microwave when ready to serve.

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Mini Corn Dog Muffins

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• Author: kecha

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Description

These Mini Corn Dog Muffins are the perfect bite-sized version of your favorite fair food—made quick and easy with Jiffy corn muffin mix and hot dogs! They’re baked (not fried), fun to make, and a hit with both kids and adults. Serve them as snacks, party appetizers, or even lunchbox treats.

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Ingredients

Scale 1x2x3x

• 1 box Jiffy Corn Muffin Mix

• 1 egg

• 1/3 cup milk

• 4–6 bun-length hot dogs, cut into 1-inch pieces

• Optional: ¼ teaspoon garlic powder or paprika for extra flavor

• Optional: Shredded cheddar cheese for topping

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Instructions

• Preheat oven to 375°F (190°C) and lightly grease a mini muffin tin.

• In a mixing bowl, combine Jiffy mix, egg, and milk until just blended.

• Spoon about 1 tablespoon of the batter into each muffin cup (about ¾ full).

• Press a piece of hot dog into the center of each muffin.

• Optional: Sprinkle with cheese or seasoning.

• Bake for 12–15 minutes, or until golden brown and a toothpick comes out clean.

• Cool slightly before removing from the tin. Serve warm with ketchup, mustard, or your favorite dip.

Notes

• Make-ahead friendly: Freeze cooled muffins in an airtight container. Reheat in the oven or microwave.

• You can swap in turkey dogs or vegan franks for dietary needs.

• For an extra crispy base, try brushing the muffin tin with a little melted butter before filling.