Skip to main content New<> this month
Get the Allrecipes magazine

Mini Corn Dog Muffins

Rated as 4.5 out of 5 Stars
47

"The Coney Island favorite goes upscale in these savory mini-muffin appetizers. Get out the hot dogs and corn muffin mix and let's get started."
Added to shopping list. Go to shopping list.

Ingredients

27 m servings 86
Original recipe yields 24 servings

Directions

{{model.addEditText}} Print
  1. Heat oven to 375 degrees F.
  2. Prepare muffin batter as directed on package; spoon into 24 mini muffin pan cups sprayed with cooking spray.
  3. Press 1 each VELVEETA cube and hot dog slice into batter in center of each muffin cup
  4. Bake 10 to 12 min. or until golden brown. Cool 5 min. before removing from pans. Serve warm with mustard.

Footnotes

  • Substitute:
  • Prepare using OSCAR MAYER Turkey Franks.
  • How to Store Hot Dogs Safely:
  • Always check the "Use-By" date on the package. Once opened, rewrap hot dogs well and use within 5 days.

Nutrition Facts


Per Serving: 86 calories; 4.5 9.1 2.4 9 255 Full nutrition

Explore more

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

I made these for a football party. Quite tasty! I'm wondering if you could save a step and just buy the hot dogs with the cheese already in it?! Be sure to grease the pan well, otherwise you ...

Another easy finger food! Big

Didn't have the Velvetta cheese so I used what I had in the fridge. Turned out very tasty. Also, I used a homemade corn muffin batter, not the box.

these are so good thanks for the recipe

I don't know what I was expecting considering the ingredient list. This was rather plain. I prepared a jiffy muffin mix as directed. I bought velveeta slices and wrapped half a slice around each...