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Looking down at golden corn muffins with hot dog pieces baked inside, topped with a drizzle of melted butter.

JIFFY Mini Corn Dog Muffins

Baked mini corn dog muffins made with JIFFY corn muffin mix and hot dog pieces, ready in 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Snack
Cuisine American
Servings 24 servings

Ingredients
  

  • 1 pkg (8.5 oz) JIFFY Corn Muffin Mix
  • 1 egg lightly beaten
  • 2 tbsp melted butter
  • 1/3 cup milk
  • 4 hot dogs each sliced into 6 pieces (bun length preferred)

Instructions
 

  • Mix corn batter:

    In a mixing bowl, stir together the corn muffin mix, beaten egg, melted butter, and milk until just blended; avoid overmixing or the muffins will crumble around the hot dogs during baking.

  • Fill muffin pans:

    Divide the batter into two greased 12-cup mini muffin pans (yields 24 mini muffins).

  • Insert hot dog pieces:

    Insert one hot dog piece into the center of each batter-filled cup and gently push it down.

  • Bake until golden:

    Bake at 400°F (205°C) for 8-12 minutes until golden brown.

  • Serve with condiments:

    Serve immediately with ketchup and mustard.
Keyword corn dog muffins jiffy, corn muffins, cornbread muffins, jiffy mini corn dog muffins, mini muffins