Corn Dog Muffins

Corn dog muffins are perfect for lunch, an afternoon snack or a party appetizer! Made with Jiffy cornbread mix so they’re easy to throw together and taste amazing!

If you love hot dogs as much as my family does, you’ll also want to try these Chilean Completos, Bacon Wrapped Hot Dogs and Chili Dog recipes.

Jiffy Corn Dog Muffins

I’ll admit it – my daughter is addicted to corn dogs. Any time we go out to eat, regardless of the type of restaurant, my five year old begs for a corn dog. It has gotten a little weird at times, like when she’s asking for corn dogs at our favorite Chinese restaurant. 🙂

She’s starting full day kindergarten this year, and I’ve been trying to think of some fun things to send in her lunch box. These corn dog muffins are perfect for lunch boxes or after school snacks! They’re made in a mini muffin tin, which makes them the perfect size for little ones, and they’re super portable and easy to pack. Both of my girls love them, especially with some ketchup for dipping on the side.

We added a little shredded cheese to the mix just for fun, and it made the muffins even tastier! These are definitely going to be a favorite at our house for school lunches all year long!

How To Make Corn Dog Muffins

Prep – Start by preheating the oven to 400 degrees F. You’ll also want to grease your mini muffin tin before you fill them with batter. Cut each of the hot dogs into 6 pieces and then set them aside.

Cornbread Mixture – Throw the muffin mix, milk, cheese and egg into a bowl and mix everything together. Then let the mixture rest for a couple minutes.

Fill – Fill each muffin tin ramekin with a heaping teaspoon of muffin batter. Next, place a hot dog piece into the center of batter-filled slot.

Cook – Bake the corn dog muffins for about 12 minutes or until they are golden brown. You’ll want to serve them warm with ketchup, mustard or any of your other favorite dipping sauces.

Recipe Tips & Storage

Homemade Touch – I’ve made these before using my favorite homemade cornbread recipe and they turn out incredibly tasty as well!

Best Hot Dogs – Some brands of hot dogs definitely taste better than others. My favorites are the Ball Park brand and I use them every time I make this mini corn dog muffins.

Storage – These corn dog muffins will stay fresh in the fridge for about 4-5 days if stored properly. Store any leftovers in a zipper bag and throw them in the fridge.

More Recipes Kids Love

• Healthy School Lunch Ideas
• Apple Cinnamon Fruit Leather
• Fast Homemade Mac & Cheese
• Best Appetizers For Kids
• Homemade Pizza Bites

Print Recipe Pin Recipe

Corn Dog Muffins Recipe

Servings: 24 servings

Corn dog muffins are kid-friendly and so easy to make! Perfect for after school snacks or school lunches, and so delicious!

Prep Time:10 mins

Cook Time:12 mins

Total Time:22 mins

Ingredients

• 4 hot dogs, I used all natural turkey dogs
• 8.5 oz Jiffy muffin mix, 1 box
• 1 egg
• 1/3 cup milk
• 1/2 cup cheese, grated

Instructions

• Preheat the oven to 400. Grease a mini muffin tin and set aside.
• In a medium bowl, whisk together the muffin mix, egg, milk, and cheese. Let rest 3-4 minutes.
• Slice each hot dog into 6 equal pieces. Spoon a heaping teaspoon of muffin batter into each well of the muffin tin, then place a hot dog piece in the center of each well.
• Bake 11-13 minutes, or until golden brown. Serve warm with ketchup for dipping.

Nutrition

Serving: 1 serving · Calories: 75 kcal · Carbohydrates: 9 g · Protein: 2 g · Fat: 3 g · Saturated Fat: 1 g · Cholesterol: 13 mg · Sodium: 152 mg · Potassium: 32 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 51 IU · Calcium: 29 mg · Iron: 1 mg

Other Notes

Course: Appetizer, lunch

Cuisine: American

Keyword: hot dogs