Close your eyes for a second: hear the distant carnival music, smell the buttery popcorn, feel the first warm bite of a corn dog that somehow always tastes better under string lights. Now imagine squeezing all that wonder into a tiny, golden-crowned muffin you can pop into a lunchbox, share at movie night, or sneak from the freezer at midnight when nostalgia calls.
That’s exactly what these Corn Dog Muffins are pocket-size love letters to carefree summers, baked not fried so every bite feels like a hug from the past and a high-five to the present.
Whether you’re a parent racing against the school bell, a host who wants guests to squeal with delight, or simply someone who believes snacks can hold memories, this recipe is for you. One bowl, ten minutes, zero fuss just the kind of magic busy days deserve.
Stay a moment, roll up your sleeves, and let’s turn yesterday’s joy into today’s easiest, most shareable treat.
🌽 What Are Corn Dog Muffins?
Corn dog muffins are mini cornbread bites with a piece of hot dog baked right inside — like your favorite state fair food, without the frying!
They’re made with:
🌽 Jiffy corn muffin mix for ease and flavor
🌭 Bun-length hot dogs cut into bite-size pieces
🧄 A touch of spice from onion and chipotle powder
Great for kids, parties, or meal prepping savory snacks you can grab and go.
✨ Why You’ll Love These
✔️ Made in one bowl, no mixer needed
✔️ Golden, savory, and full of smoky flavor
✔️ Fun, kid-approved lunch idea
✔️ Bake ahead and freeze for later
✔️ No frying, no mess — just bake and bite!
🗝️ Key Ingredients
🌽 Jiffy Mix – The classic base for fast and fluffy muffins
🥚 Egg + Milk + Oil – To bring moisture and hold the mix together
🧄 Onion + Chipotle Powder – Adds smoky depth and a tiny kick
🌭 Hot Dogs – Bun-length, cut into bite-sized nuggets for the center
👩🍳 How to Make Corn Dog Muffins
Preheat oven to 190 °C (375°F). Spray a mini muffin pan with Baker’s Joy or non-stick spray.
Cut each hot dog into five 1-inch pieces. Set aside.
In a bowl, mix corn muffin mix, egg, milk, oil, onion powder, and chipotle powder. Stir until just combined.
Scoop about 1 tbsp batter into each mini muffin cup.
Press one hot dog piece into the center of each muffin.
Bake 10–12 min until tops are golden. Start checking at 8 min.
Let cool a few minutes in pan before removing. Serve warm or at room temp. 🌭🧁
🧊 Storage Tips
- Store in an airtight container in the fridge for up to 4 days
- Reheat in the microwave or toaster oven
- Freeze up to 2 months thaw and warm as needed!
📝 Mini Tips for Big Flavor
- Use Baker’s Joy or a baking spray with flour to prevent sticking
- Cut the dogs first so you’re ready to go when the batter is mixed
- Try different hot dogs — beef, turkey, or even plant-based!
- Want cheese? Add a tiny cube of cheddar under the hot dog
- Double the batch — they disappear fast!
📌 Pin these to your snack board — they’re a hit with kids and grown-ups alike! Easy, cheesy, golden, and fun to eat! 💛🌭🧁
📌 More Recipes You’ll Love
🍌 Banana Chocolate Chip Muffins (Just Like Grandma’s!) 🍫
🥜 Peanut Butter Chocolate Chip Muffins (Bakery-Style & Extra Moist!) 🍫
🥜 Peanut Butter Oatmeal Cookies (from Jessy) 🍪
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🌭🧁 Corn Dog Muffins: The Ultimate Bite-Sized Snack Hack
Description
These easy corn dog muffins are fluffy, golden bites of fun! Each mini muffin holds a savory hot dog center, baked to perfection in a Jiffy mix batter with smoky chipotle and onion flavor. Perfect for parties, school lunches, game days, or freezer-friendly snacks!
Ingredients
Instructions
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Preheat oven to 190 °C (375°F). Spray a mini muffin pan with Baker’s Joy or non-stick spray.
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Cut each hot dog into 5 equal 1-inch sections.
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In a bowl, mix Jiffy corn muffin mix, egg, milk, oil, onion powder, and chipotle powder until just combined.
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Scoop about 1 tablespoon of batter into each muffin cup.
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Press one hot dog piece into the center of each.
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Bake for 10–12 minutes, or until tops are golden brown. Check at 8 minutes.
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Cool a few minutes in the pan, then remove and serve warm.