Corn Dog Mini Muffins are a quick and easy snack or lunch for your little ones with just 4 ingredients!
Corn Dog Mini Muffins are a throwback recipe your kids will love as much as you did growing up! Corn dogs have been classic kid food for years, but they’re also really big in addition to being deep fried.
My kids, when given a corn dog, will take two bites and say “this is too ___” (enter and ridiculous adjective) and leave a plate with the corn dog hardly eaten. What ends up happening is we don’t want it to go to waste so we end up eating it!
With these Corn Dog Mini Bites you can serve up exactly how much they want and freeze the rest. When ready to heat I highly recommend a quick toast in the toaster oven for a nice crispy bite.
You can also adjust the recipe if you don’t want to use hot dogs:
- Use breakfast sausage or bacon
- If you want a sweeter taste add in two tablespoons of maple syrup to the batter
- You can add cheddar or cream cheese
- If your kids don’t like regular hot dogs you can buy the smaller “smokies” for truly “mini” corn dog
Tools used in the making of these Corn Dog Mini Muffins:
Mini Muffin Pan: Mini muffin pans make this recipe an easy one for even your youngest kids to enjoy. I personally didn’t use a silicone one, but if you’re already looking to purchase one, I’d highly recommend silicone as the batter tends to stick.
Jiffy Corn Mix: The easiest, classic, corn muffin mix. It’s also really inexpensive and the company has great values and works to keep costs down by creating every part of their product from scratch.
Corn Dog Mini Muffins
- 4 hot dogs
- 1 box Jiffy Corn Muffin Mix
- 1 egg
- 1/3 cup milk
- Vegetable oil spray
Preheat the oven to 375 degrees.
Spray the muffin tin well with vegetable oil spray or baking spray.
Cut the hot dogs into 4 even pieces each.
Combine the corn muffin mix with the egg and milk.
Scoop it 2/3 full into 16 wells of the muffin tin.
Bake for 8-10 minutes or until lightly golden brown.