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.
Ingredients
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1 box Jiffy Corn Muffin Mix
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1 egg
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1/3 cup milk
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4–6 bun-length hot dogs, cut into 1-inch pieces
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Optional: ¼ teaspoon garlic powder or paprika for extra flavor
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Optional: Shredded cheddar cheese for topping
Instructions
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Preheat oven to 375°F (190°C) and lightly grease a mini muffin tin.
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In a mixing bowl, combine Jiffy mix, egg, and milk until just blended.
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Spoon about 1 tablespoon of the batter into each muffin cup (about ¾ full).
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Press a piece of hot dog into the center of each muffin.
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Optional: Sprinkle with cheese or seasoning.
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Bake for 12–15 minutes, or until golden brown and a toothpick comes out clean.
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Cool slightly before removing from the tin. Serve warm with ketchup, mustard, or your favorite dip.
Notes
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Make-ahead friendly: Freeze cooled muffins in an airtight container. Reheat in the oven or microwave.
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You can swap in turkey dogs or vegan franks for dietary needs.
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For an extra crispy base, try brushing the muffin tin with a little melted butter before filling.