Name: Mini Corn Dogs
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 8.5 ounces Jiffy corn muffin mix ((240-gram)); 1 extra large egg; ⅓ cup milk; 2 tablespoons vegetable oil; 1 teaspoon onion powder; ⅛ teaspoon chipotle powder; 5 bun-length hot dogs, (cut into five 1-inch sections (I used Ballpark all-beef hot dogs))

Close-up of corn dog muffins with ketchup, text overlay "Corn Dogs Muffins."

Mini corn dogs are irresistible bite-sized snacks featuring savory hot dogs wrapped in a golden cornbread crust, ideal for the whole family anytime cravings strike.

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Prep Time10

Cook Time12

Total Time22

Servings

Corn dog muffin dipped in ketchup with other muffins blurred in the background.

If you’re craving something fun, nostalgic, and seriously snackable, these mini corn dogs deliver all the fairground vibes—without the deep fryer. We’re talking juicy hot dog bites tucked into fluffy cornbread muffins, baked until golden and perfect for dunking in mustard, ketchup, or ranch.

The best part? They’re baked, not fried, so no splattering oil or standing over a pot. Just mix, scoop, and pop in the oven. A splash of sour cream keeps the batter moist and tender, while a pinch of chipotle powder adds just enough smoky warmth to make them feel a little grown up (but still totally kid-approved).

Corn Dog Muffin Ingredients

Overhead shot of ingredients for corn dog muffins including Jiffy mix, hot dogs, eggs, and seasonings.

You’ll need:

1 (8.5-ounce -or- 240-gram) box of Jiffy corn muffin mix
1 extra large egg
⅓ cup of milk
2 tablespoons of vegetable oil
1 teaspoon of onion powder
⅛ teaspoon of chipotle powder
5 bun-length hot dogs, cut into five 1-inch sections

Variations & Substitutions

Different hot dogs? Use whatever you love—beef, chicken, turkey, plant-based!
No chipotle? Use chili powder or smoked paprika instead.
Too sweet? Use a less-sweet cornbread mix than Jiffy.
No butter? Sub in vegetable oil.

How To Make This Mini Corn Dog Recipe

Preheat & prep – Heat oven to 375°F. Spray a mini muffin pan with Baker’s Joy or any baker’s spray.

2. Slice the dogs – Cut hot dogs into one-inch pieces—about 5five per dog.

3. Mix the batter – Combine corn muffin mix, eggs, milk, sour cream, melted butter, onion powder, and chipotle powder in a bowl. Stir until just combined.

p-by-step collage showing chopped hot dogs, mixed batter, and filled mini muffin pan.

4. Assemble – Scoop a tablespoon of batter into each muffin well. Press one hot dog piece into the center.

PRO TIP: Pay attention to the thickness of the batter in each muffin cup. Try to keep it consistent for even cooking. Using a small cookie scoop can help achieve uniform portions.

Fully baked mini corn dog muffins in a muffin pan with text: "Bake until golden brown..."

5. Bake – 10–12 minutes until golden brown on top. Check at eight minutes—some ovens run hot.

6. Cool & serve – Let them rest in the pan before removing.

Serving Suggestions

These mini corn dog muffins were made for dipping. Serve them warm with:

Classic yellow mustard
Ketchup
Ranch dressing
Honey mustard

Storage & Make-Ahead Tips

Fridge: Cool completely, then store in an airtight container up to 3 days.
Freezer: Freeze in a zip-top bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Pop in the microwave, toaster oven, or air fryer until warmed through.

Close-up of stacked corn dog muffins next to a bowl of ketchup.

These easy mini corn dogs are a win for after-school snacks, party trays, or lazy weekend lunches. Bake a batch, dip generously, and don’t expect leftovers.

More Sausage Appetizer Recipes

If you love easy, crowd-pleasing finger foods like these mini corn dogs, here are a few more sausage appetizer recipes to check out next:

Barbecue Sausage Bites – Simmered in BBQ sauce. So simple, so addictive.
Pull-Apart Pigs in a Blanket – A fun twist on the classic and perfect for sharing.
Sausage Stuffed Jalapeños – Cheesy, spicy and the first thing to disappear.

Mini Corn Dogs

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Mini corn dogs are irresistible bite-sized snacks featuring savory hot dogs wrapped in a golden cornbread crust, ideal for the whole family anytime cravings strike.

Prep Time 10

Cook Time 12

Total Time 22

Servings

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Ingredients

8.5 ounces Jiffy corn muffin mix (240-gram)
1 extra large egg
⅓ cup milk
2 tablespoons vegetable oil
1 teaspoon onion powder
⅛ teaspoon chipotle powder
5 bun-length hot dogs, cut into five 1-inch sections (I used Ballpark all-beef hot dogs)

Instructions

Preheat the oven to 400°F. Spray a 24-cup/cavity mini muffin tin with non-stick cooking spray.
Add the corn muffin mix to a medium-sized mixing bowl (2 – 3 quarts). Whisk in the egg, milk, vegetable oil, onion powder, and chipotle powder until well combined.
Scoop 2 teaspoons of the corn muffin mixture into the sprayed mini muffin pan.
Insert 1 sliced hot dog section into each muffin cup. Bake for 10-12 minutes or until golden brown and cooked through. Allow the corndogs to rest for a few minutes before serving.

Notes

Make sure to generously coat your mini muffin tin with non-stick cooking spray to prevent the corn dogs from sticking to the pan.
Pay attention to the thickness of the batter in each muffin cup. Try to keep it consistent for even cooking. Using a small cookie scoop can help achieve uniform portions.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your corn dogs as the suggested baking time approaches.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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