Corndog Mini Muffins

16 Servings
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes

Corn Dog Mini Muffins are a quick and easy snack with 5 ingredients! Bite sized beef hot dogs baked in tender cornbread, ready in 15 minutes.

These Corn Dog Mini Muffins are the perfect finger food to put out at a party along with easy Bacon Cheeseburger Cups, Pigs in a Blanket, and other party Appetizers favorites.

Corndog Mini Muffins with dipping sauces and one sliced in half

These bite-size corn dog muffins are the perfect solution when you are craving a yummy corn dog without all the work! They are super easy, with the same tender cornbread outside and juicy beef dog inside. Instead of dipping a full-size hot dog in cornbread batter and frying it though, you take hot dog pieces and bake them inside a tasty cornbread muffin. They are ready in about 15 minutes and they are sure to be a hit for the whole family. 

Cornbread Mini Muffins hot dog pieces cut on plate

These delicious, fun Mini Corndog Muffins could not be any easier to make. You need a small box of cornbread mix, half a pack of hot dogs, an egg, some milk, and a little bit of honey. No need to get fancy with the mix either, Jiffy will do and it’s less than a dollar! In fact, a whole tray of these bite-sized snacks could be made for less than $5. Talk about a budget friendly, family friendly, home-cook friendly recipe!

There is so much to love about these yummy Corndog Mini Muffins, you’ll wonder why you’ve never made them before! Not only are they easy, cheap, and quick, they also make a good meal prep too. You can double up the recipe and pop some in the freezer for a ready-to-go snack. They are pretty versatile too, whether you want to use Homemade Cornbread batter, swap sausages for hot dogs, or so much more. Truly, they are about to be your new favorite recipe!

Whether you serve these tasty Corndog Mini Muffins for a quick lunch, a fun party appetizer or tasty afternoon snack, they are sure to satisfy everyone’s corn dog cravings. They go great with classic ketchup and mustard, but you can also get fancy with Honey Mustard that would bring out the sweet honey in the batter. Make a delicious twist on chili dogs for dinner by serving a couple muffins smothered in your favorite Beef Chili and Cheddar Cheese Sauce!

Cornbread Mini Muffins Collage of prep steps

How to Make Corndog Muffins

  • Prep Time: Start the Corndog Mini Muffins by preheating the oven, and spraying a muffin tin with nonstick cooking spray.
  • Hot Dogs: Place the hot dog pieces on a microwave safe plate, trying to space them out so they aren’t touching or crammed together. Cover the plate with a damp paper towel, and put the hot dogs in the microwave for 30 seconds.
  • Corn Muffin Mixture: Add the corn muffin mix, egg, milk, and honey to a mixing bowl. Mix until dry ingredients are blended into the wet ingredients. If the batter is too dry, you can add a little more to the milk mixture to get the right cornbread batter consistency.
  • Combine: Scoop the batter into the muffin tin so each one is about 2/3 full. Place a hot dog piece in the center of the corn muffin batter.
  • Baking Time: Put the Corndog Mini Muffins in the preheated oven. Bake for 8-10 minutes until the bread is lightly golden brown and set. Let the muffins cool slightly before removing them from the tin.
Cornbread Mini Muffins Collage before and after baking

More Delicious Hot Dog Recipes

FAQs for Corndog Muffins

Can I make these Vegan Corndog Muffins?

This recipe has not been tested with vegan substitutes and the egg is used to make the cornbread richer and help it rise. Also, Jiffy Mix is traditionally made with lard so you would need to swap in a vegan mix or make your own from scratch.

Can I use regular muffin tins for Corndog Muffins?

Yes, you could bake these in a regular size muffin tin, but keep in mind that unless you double the recipe, it’s going to make less muffins overall. Also, you’ll probably want to put 2 hot dog pieces in each muffin cup otherwise it will mostly cornbread.

Are these Corndog Muffins healthier than Corn Dogs?

These mini corn dogs could be considered quite a bit healthier than regular deep-fried corn dogs as long as you eat them in moderation. Each little muffin bite only has a ¼ of one hot dog link, so you’d have to eat at 4 to equal one full corn dog. They are baked instead of being deep fried so that makes them healthier too.

Corndog Mini Muffins with dipping sauces and one sliced in half

Key Ingredients

  • Cornbread Mix: The breading in this muffin recipe gets its fantastic cornbread texture and slight corn flavor from the yellow cornmeal in the jiffy muffin mix. The great thing is you can just buy the simple cornbread mix at the store, or follow the directions included in this post (after the Variations Section) to make it with pantry ingredients if that seems easier to you. Either way it makes the perfect Corndog Mini Muffins.
  • Hot dogs: Just like with classic corndogs, there’s a hot dog at the center of each of the cornbread muffins. You can choose any kind of hot dog you like, but regular all beef hot dogs keep these mini corn dogs simple and have plenty of delicious beefy flavor.
  • Eggs and Milk: This recipe doesn’t stray from the box instructions and uses the same amount of egg and milk that you would need to whip up some Jiffy Corn Muffins. Letting your eggs and milk come to room temperature before mixing will make your cornbread a little lighter and softer.
  • Honey: Add a little sweetness to the Corn Dog Muffins recipe with 1 tablespoon honey. Pure honey tastes amazing with the natural cornbread flavor. For extra sweetness, you can even drizzle a little honey on top when you serve the muffins.

Can Corndog Mini Muffins be made ahead of time?

You can definitely make these Corndog Muffins in advance of serving, but they need to be baked before storing. Once they are baked, cool them completely and either refrigerate or freeze in an airtight container. They will stay good for about 2-3 days in the fridge and 3 months in the freezer. If you are freezing them, it’s best to freeze them first on a baking tray in a single layer then put them in a freezer safe bag so they don’t stick together. Reheat in the oven on low heat, covered with foil so they don’t dry out.

Cornbread Mini Muffins on wire cooling rack


  • Cheese: Make this delicious snack even better with melty cheese. Gently stir in shredded cheese into the cornbread batter and sprinkle a little on top before baking. Pepper jack, Monterey jack, cheddar cheese, and mozzarella cheese would all taste amazing!
  • Breakfast: For a tasty breakfast muffin, use half a cooked breakfast sausage link at the center instead of a hot dog and swap the honey for maple syrup. These breakfast cornbread muffins would make a delicious brunch appetizer!
  • Southwest: Southwest flavors of course well with cornbread! So mix in a can of green chilies, pepper jack or Monterey jack cheese, and a little Taco Seasoning to make Southwest Corndog Muffins.

Homemade Jiffy Mix

If you don’t have a box of Jiffy Corn Mix, it’s fairly easy to make your own from ingredients you probably have in the house. Simply add 2/3 cup all-purpose flour, ½ cup yellow cornmeal, ¼ cup sugar, 1 tablespoon baking powder, and ½ teaspoon kosher salt to a medium bowl. Then whisk the ingredients together before combining them with the liquid ingredients in the corn dog recipe.

Corndog Mini Muffins with dipping sauces and one sliced in half

Tasty Dipping Sauces

How to Store

  • Store: Once they have cooled completely, store leftover muffins in an airtight container. They will stay good in the fridge for up to 3 days. Do not leave at room temperature for more than 2 hours.
  • Reheat: Reheat leftover Corndog Muffins in the oven on low heat or in the microwave on half power. You don’t want to use high heat when reheating them or they will dry out.
  • Freeze: Place the muffins on a baking tray and freeze them for 1-2 hours. Transfer the frozen muffins to a freezer safe bag and freeze for up to 4 months. Reheat them in the oven frozen or thaw first overnight.
Corndog Mini Muffins with dipping sauces

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Corndog Mini Muffins

Corn Dog Mini Muffins are a quick and easy snack with 5 ingredients! Bite sized beef hot dogs baked in tender cornbread, ready in 15 minutes.
Yield 16 Servings
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder


  • 4 hot dogs , cut into 4 pieces each
  • 1 box Jiffy Corn Muffin Mix
  • 1 large egg
  • 1/3 cup whole milk
  • 1 tablespoon honey


  • Preheat the oven to 375 degrees.
  • Spray a mini muffin tin well with vegetable oil spray or baking spray.
  • Add the hot dogs to a plate and cover with a damp paper towel.
  • Microwave the hot dogs for 30 seconds.
  • Combine the corn muffin mix with the egg, milk and honey.
  • Scoop it 2/3 full into 16 wells of the muffin tin.
  • Place the hot dog piece in the center.
  • Bake for 8-10 minutes or until lightly golden brown.


Calories: 102kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 207mg | Potassium: 45mg | Fiber: 1g | Sugar: 4g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
Cornbread Mini Muffins Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. These were a huge hit with the men in particular at a recent drinks party that I had short notice of hosting. After trying a half, the women went for the more froufrou and low cal appetizers but the men were all over these and the seasoned popcorn. They were very quick and easy to make. I made the cornbread mix from pantry items on hand and the instructions from Jiffy, because Jiffy muffin mix is hard to find where I live. I forgot to warm the wieners and they still came out fine. I served with mustard and ketchup in the same bowl. Some dipped more ketchup side, some more mustard, but it made serving easy.