The first time I made these Mini Corn Dog Muffins, my entire kitchen filled with that nostalgic, buttery cornbread smell that immediately reminded me of summer fairs and freshly fried corn dogs. I remember pulling the first batch out of the oven, watching the golden tops rise around each little slice of hot dog, and feeling genuinely delighted at how adorable and irresistible they looked. They were warm, fluffy, and savory with that perfect hint of sweetness from the cornbread mix. I fell in love instantly—not just with how they tasted, but with how unbelievably easy and fun they were to make.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you everything you crave from a classic corn dog—comforting flavor, soft cornbread texture, and juicy hot dog bites—but without the mess or hassle of deep frying. These little muffins are kid-friendly, party-perfect, and ridiculously quick to throw together. They’re also made with just four ingredients, so you won’t believe how fast they come together or how addicting they are once they’re out of the oven. If you want a no-stress, crowd-pleasing snack, this recipe is exactly what you need.
Ingredients
- 8.5 oz box of Jiffy corn muffin mix
- 1 large egg
- ⅓ cup whole milk
- 5 hot dogs
After making these muffins more than a dozen times, I’ve learned that small ingredient tweaks can really shape the final flavor and texture. The Jiffy brand mix is my go-to for the perfect sweetness, but if you prefer a less sweet cornbread, you can substitute any similar boxed mix. Whole milk gives the muffins a softer crumb and richer taste, but you can use 2% or even buttermilk if that’s what you have—just avoid skim, which makes them slightly dry. As for hot dogs, any brand works, but I’ve found that beef hot dogs hold their shape best during baking. You can even use turkey hot dogs or plant-based ones if you want a lighter or vegetarian version.
Equipment Needed
- Mini muffin tin
- Mixing bowl
- Whisk
- Cutting board
- Knife
- Nonstick spray or muffin liners
A good mini muffin tin truly transforms this recipe, giving each muffin that perfect size and shape. I’ve tested silicone versions and metal pans, and while both work, metal pans produce slightly crispier edges, which I personally love. A whisk ensures the batter comes together smoothly without big lumps of mix left behind. Using nonstick spray is essential—trust me, these muffins love to cling to the pan if you forget it. A simple cutting board and knife help slice the hot dogs evenly, making each muffin look uniform and picture-perfect.
Step-by-Step Instructions
When I make these Mini Corn Dog Muffins, the first thing I do is preheat my oven so it’s piping hot when the muffins go in. I’ve learned that cornbread rises best when it hits a fully heated oven, so I always give it plenty of time to warm up. Then I spray my mini muffin tin generously with nonstick spray. The first time I made these, I thought a light mist would be enough—it wasn’t. Now I don’t hold back. Once the tin is prepped, I start mixing the batter.
In a mixing bowl, I whisk together the Jiffy mix, the egg, and the milk until the texture is smooth and lump-free. It takes less than a minute, but I always take the extra ten seconds to make sure there aren’t any dry pockets hiding at the bottom. The batter should look creamy but pourable. If it’s too thick, I add a tiny splash of milk; if it’s too runny, a spoonful of mix usually fixes it. Then, on a separate cutting board, I slice the hot dogs into bite-sized pieces. I prefer cutting each hot dog into six chunks, but you can make yours larger or smaller depending on how much hot dog you like in each muffin.
Next, I spoon the batter into the muffin cups, filling each one about two-thirds full so they have room to rise. This part always feels strangely satisfying, like I’m creating little nests for each hot dog piece. Once the cups are filled, I gently press a sliced piece of hot dog into the center of each one. The batter will rise around it during baking, creating that adorable corn-dog-in-a-cup look. Sometimes I rotate the hot dog piece so the flat side faces down—that keeps the rounded top visible and pretty for serving.(See the next page below to continue…)