Introduction

Oh, those classic corn dog cravings! Remember the thrill of biting into that sweet, fluffy cornbread wrapped around a savory hot dog? It’s a taste of pure Americana, right? Well, get ready to recreate that magic in your own kitchen, but with an unbelievably easy twist. These Mini Corn Dog Muffins are the ultimate shortcut to that beloved flavor, and I’m so excited to share this recipe with you. They’re perfect for busy weeknights, after-school snacks, or even as a fun appetizer for your next get-together. Trust me, they disappear faster than you can say “corny!”

Why You’ll Love This Recipe

Fast: Seriously, from mixing bowl to oven in under 10 minutes!
Easy: If you can stir and pour, you can make these. No fancy skills needed!
Giftable: Package them up in a cute tin or basket for a unique homemade gift.
Crowd-pleasing: Kids and adults alike go absolutely bonkers for these bite-sized delights.

Ingredients

Gathering your ingredients is a breeze for this recipe. You probably have most of them in your pantry right now!

8.5 ounce box corn muffin mix: This is your secret weapon for instant flavor and that perfect cornbread texture.
1 large egg: It helps bind everything together and adds a little richness.
⅓ cup whole milk: For a smooth, tender batter.
5 hot dogs (or 4 bun-length hot dogs): The star of the show! I usually go for the regular-sized ones, but bun-length work great too.

How to Make It

Alright, let’s get baking! This is where the fun really begins.

Preheat your oven: Get that oven going to 375°F (190°C). It’s important to have it nice and hot before your muffins go in.
Prep your muffin tin: Grab your trusty muffin tin. You can lightly grease it with cooking spray or butter, or if you’re like me and prefer minimal cleanup, pop in some paper liners.
Mix the batter: In a medium bowl, pour in your corn muffin mix. Crack in your egg and pour in the milk. Grab a whisk or a spoon and stir everything together until it’s just combined. It’s really important not to overmix here – a few lumps are totally okay and will give you a tender muffin.
Get the hot dogs ready: Time to make these little guys bite-sized! Cut each regular hot dog into 3 equal pieces. If you’re using the longer, bun-length hot dogs, cut each one into 4 equal pieces.
Fill the cups: Spoon about 2 tablespoons of your lovely corn muffin batter into each muffin cup. You want them about half to two-thirds full.
Add the hot dog surprise: Gently press one piece of your prepared hot dog right into the center of the batter in each muffin cup. Make sure it’s nestled in there!
Bake to golden perfection: Pop the muffin tin into your preheated oven and bake for 15-18 minutes. You’ll know they’re ready when the tops are a beautiful golden brown and a toothpick inserted into the muffin (not the hot dog!) comes out clean.
Cool down: Let your delicious Mini Corn Dog Muffins cool in the muffin tin for a few minutes before carefully removing them. This helps them set up properly.

Substitutions & Additions

Feeling a little adventurous? You can totally play around with this recipe!

Cornbread Mix: While the box mix is super convenient, you can absolutely use your favorite homemade cornbread batter if you have one. Just adjust the wet ingredients as needed.
Different Hot Dogs: Try using turkey dogs, chicken dogs, or even mini cocktail sausages for a different flavor profile.
Spice It Up: Love a little heat? Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the batter.
Cheese Please: Stir in some shredded cheddar cheese into the batter for extra cheesy goodness!
Dipping Sauces: Serve these with ketchup, mustard, honey mustard, or even a spicy ranch for dipping. The possibilities are endless!

Tips for Success

Here are a few little nuggets of wisdom to make sure your Mini Corn Dog Muffins turn out absolutely perfect every time:

Don’t Overmix: I know I mentioned it, but it’s worth repeating! Overmixing develops the gluten in the flour, which can lead to tough muffins.
Hot Dog Placement: Make sure the hot dog pieces are fully submerged in the batter so they bake evenly and are fully encased.
Toothpick Test: Always do the toothpick test to ensure the muffins are cooked through. Every oven is a little different!
Prep Ahead: You can cut your hot dogs and prepare your muffin batter a few hours in advance. Just store the batter covered in the fridge and give it a quick stir before filling your muffin cups.

How to Store It

These little guys are best enjoyed fresh, but if you happen to have any leftovers (which is rare in my house!), here’s how to store them:

Once cooled completely, store your Mini Corn Dog Muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. You can also freeze them in a freezer-safe bag or container for up to 3 months. To reheat, pop them in a toaster oven or microwave for a few seconds until warm. They’re great for lunchboxes!

FAQs

Q: Can I make these in a mini muffin tin?

A: Absolutely! If you use a mini muffin tin, you’ll want to reduce the baking time. Start checking them around 10-12 minutes.

Q: What can I serve with these Mini Corn Dog Muffins?

A: They’re fantastic on their own, but they also make a great addition to a picnic or potluck. Serve them with a simple salad, some fruit, or your favorite dipping sauces!

Q: Do I need to use a special kind of hot dog?

A: Nope! Regular hot dogs or bun-length hot dogs work perfectly. Just make sure to cut them into appropriate bite-sized pieces.

Kid-Friendly Mini Corn Dog Muffins

The easiest game day treat ever! These mini corn dog muffins are a delicious shortcut to classic corn dog flavor, perfect for busy weeknights, after-school snacks, or parties.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 18

Servings 12 muffins

Equipment

Muffin tin
Medium bowl
Whisk or Spoon
toothpick
Toaster oven for reheating

Ingredients

Hauptzutaten

1 8.5 ounce box corn muffin mix
1 large egg
0.33 cup whole milk
5 hot dogs (or 4 bun-length hot dogs)

Instructions

Preheat your oven to 375°F (190°C).
Prepare your muffin tin by lightly greasing it or using paper liners.
In a medium bowl, combine corn muffin mix, egg, and milk. Stir until just combined; do not overmix.
Cut each hot dog into 3 equal pieces (or 4 if using bun-length).
Spoon about 2 tablespoons of batter into each muffin cup, filling them about half to two-thirds full.
Gently press one piece of hot dog into the center of the batter in each cup.
Bake for 15-18 minutes, or until golden brown and a toothpick inserted into the muffin comes out clean.
Let muffins cool in the tin for a few minutes before removing.

Notes

Serve with ketchup, mustard, honey mustard, or spicy ranch for dipping. Can be made in a mini muffin tin with reduced baking time. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Can be frozen for up to 3 months.