Corn Dog Muffins

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Corn Dog Muffins
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  • Prep 10 min
  • Total 40 min
  • Servings 12
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With no skewers or deep-frying required, these easy-fix muffins recreate the flavor of a summer fair favorite.
By Stephanie Wise
Updated May 24, 2012



  • 1
    Heat oven to 400°F (375°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
  • 2
    In large bowl, stir together muffin mix, milk, butter and eggs until just moistened (batter will be slightly lumpy). Cut each hot dog crosswise into 4 pieces.
  • 3
    Spoon 2 tablespoons batter into each muffin cup. Place 1 hot dog piece horizontally in center of each cup (don’t let hot dog touch edges of cup). Spoon 2 more tablespoons batter over hot dog in each cup, making sure hot dog is completely covered.
  • 4
    Bake 16 to 18 minutes or until golden brown. Remove from pan to cooling rack; cool 10 minutes before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make ’em mini! Use 24 mini muffin cups, with half the amount of batter in each, and cut each hot dog into 8 pieces. Reduce baking time by a few minutes.
  • tip 2
    Serve the corn dog muffins with cool ketchup and spicy Dijon mustard on the side.


Nutrition Facts are not available for this recipe
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