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Corn Dog Mini Muffins

Yields 16 to 18 muffins
Corn Dog Mini Muffins


  • 8-ounce box Jiffy corn muffin mix
  • 1 egg
  • 1/3 cup milk
  • 3 hot dogs
  • Oil for frying



Preheat the oven to 400°F. Grease a mini muffin tin. Prepare the corn muffin mix according to package instructions. Scoop a tablespoon of batter into each well of the muffin tin. Cut each of the hot dogs into six equal pieces. Press one piece into the center of each muffin; make sure the top is covered with the batter. Bake for 10-12 minutes or until light golden. Remove from oven and serve hot. Or, if desired, deep fry the muffins once they have cooled for at least 10 minutes. To fry, add 2 inches of oil to a medium saucepan. Heat oil to 350°F-375°F. Use a slotted spoon to transfer muffins to the oil. Fry for about 15 seconds, or until golden. Remove from oil to a paper towel-lined plate. Serve hot with mustard and ketchup.