Introduction
You get all the nostalgic flavor of a classic fairground corn dog in a perfectly portable, dippable muffin form. These mini corn dog muffins are incredibly quick to make with just a few simple ingredients. They are a guaranteed hit for kids and adults alike, making them ideal for parties, snacks, or a fun weeknight dinner.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 24 mini muffins
Ingredients
- 8.5 ounce box of Jiffy corn muffin mix
- 1 large egg
- ⅓ cup whole milk
- 5 hotdogs
Instructions
- Preheat your oven to 375°F (190°C). Grease a 24-cup mini muffin pan generously with non-stick cooking spray.
- Slice each hotdog into 5 equal pieces, for a total of 25 pieces. Set one piece aside for later use.
- Pour a small amount of batter into the bottom of each prepared muffin cup, filling each cup about one-third full.
- Place one piece of hotdog vertically into the batter in the center of each cup.
- Spoon the remaining batter over and around each hotdog piece, dividing it evenly among the cups. The cups should be about three-quarters full.
- Bake for 10-12 minutes, or until the tops are golden and a toothpick inserted into the cornbread portion comes out clean.
- Let the muffins cool in the pan for 5 minutes before carefully removing them to a wire rack. Serve warm.
Variations
- Skewer Style: After baking, insert a short cocktail pick or lollipop stick into each muffin for a handheld “corn dog on a stick” experience.
- Cheesy Tops: Sprinkle a little shredded cheddar cheese on top of the batter in each muffin cup just before baking.
- Spicy Kick: Use spicy brown mustard or a dash of hot sauce to the batter before mixing.
- Appetizer Platter: Arrange the cooled muffins on a platter with small bowls of ketchup, mustard, and cheese sauce for dipping.
Tips for Success
- Generously grease the muffin tin, including the top surface, to ensure easy removal and clean edges.
- For even baking, use a cookie scoop or a small measuring spoon to portion the batter evenly.
- If you only have one 12-cup mini muffin pan, bake in two batches, keeping the second batch of batter chilled while the first bakes.
Storage & Reheating
Store cooled muffins in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet in a 350°F oven for 5-8 minutes, or microwave for 15-20 seconds until warm.
FAQ
Can I use a different brand of corn muffin mix?
Yes, but Jiffy mix is specifically formulated for this quantity. Using a different 8.5 oz box should work, but check the package instructions for liquid ratios as they may vary slightly.
Can I make these ahead of time?
Absolutely. You can prepare the batter, slice the hotdogs, and store them separately in the fridge for up to a day. Assemble and bake just before serving for the best texture.
My muffins stuck to the pan. How can I prevent this?
Ensure you grease the pan very well with non-stick spray or butter. Letting the muffins cool for 5 minutes in the pan before removal also helps them release more easily.
Can I use mini hotdogs or cocktail sausages?
Yes, you can use about 25 cocktail sausages instead. No slicing is needed; simply place one whole sausage in each muffin cup.
Why do I have an extra piece of hotdog?
The recipe yields 24 muffins but 25 hotdog pieces from 5 hotdogs. You can add the extra piece to a random muffin for a “baker’s treat” or simply snack on it.
Can I freeze these muffins?
Yes, they freeze well. Let them cool completely, then store in a freezer bag for up to 2 months. Reheat from frozen in the oven.