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Jiffy Corn Dog Muffins 1

Jiffy Corn Dog Muffins

These delightful handheld treats transform the classic fair food into a convenient, portion-controlled snack that both kids and adults adore. By combining the sweet comfort of Jiffy cornbread mix with savory hot dogs, you'll create a perfect balance of flavors that brings back childhood memories while satisfying modern mealtime demands.
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Course: Appetizer, Main Course, Snack
Cuisine: American
Keyword: Corn Dog, Jiffy Muffins, Kid-Friendly, Easy Lunch, Hot Dog Muffins
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12 muffins
Calories: 165kcal

Equipment

  • 12-cup Muffin Tin
  • Medium mixing bowl
  • Cookie scoop (optional)

Ingredients

Muffin Base

  • 1 box Jiffy Corn Muffin Mix 8.5 oz
  • 1 egg
  • 1/3 cup milk whole milk preferred
  • 1 tablespoon honey optional, for extra sweetness
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons melted butter
  • 1/4 teaspoon garlic powder optional

Filling

  • 6 hot dogs cut into 1-inch pieces (about 4 pieces per hot dog)

Instructions

  • Preheat your oven to 375°F (190°C) and generously grease a standard 12-cup muffin tin. Consider using parchment paper liners or cooking spray for easier removal.
  • In a medium bowl, combine the Jiffy Corn Muffin Mix, egg, milk, and honey (if using). Stir just until moistened - about 15-20 gentle strokes. The batter should be slightly lumpy.
  • Fold in the shredded cheese, melted butter, and garlic powder (if using) with a spatula.
  • Spoon approximately 1½ tablespoons of batter into each muffin cup, filling them about 1/3 full.
  • Press 2-3 hot dog pieces into the center of each muffin cup.
  • Cover the hot dog pieces with additional batter, filling each muffin cup about ⅔ to ¾ full.
  • Bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the cornbread portion comes out clean.
  • Allow to cool for 5 minutes in the pan before removing. Serve warm with ketchup, mustard, or honey for dipping.

Notes

For a healthier version, try using whole grain cornmeal mix, Greek yogurt for half the milk, adding finely chopped vegetables, using nitrate-free hot dogs, or substituting nutritional yeast for some of the cheese.
Store at room temperature in an airtight container for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
Overmixing the batter will create tough muffins, so mix just until ingredients are barely combined.

Nutrition

Calories: 165kcal | Carbohydrates: 18g | Protein: 5g | Fat: 8g | Sodium: 380mg | Fiber: 1g | Sugar: 6g
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