At a recent Yankees game, I went -- alone -- to the concession stand, ordered a large Coke, a side of fries, and three corn dogs. I then hid in a hallway and shame-ate two of those corn dogs faster than Gregorius could round the hot corner. After, I returned to my seat and shared the remaining dog and fries with my date like a respectable lady. 

All of this is to say: I effing love corn dogs. And the more I can house in a socially acceptable fashion, the better. Which is why I made them in bite-size muffin cups -- no one will be able to keep count of how many I eat.

Cole Saladino/Thrillist

Corn Dog Mini-Muffins Recipe

Total Time:  25 minutes
Yield:  24


  • 1 (8 ½ ounce) box Jiffy corn muffin mix
  • ⅓ cup buttermilk
  • 1 large egg
  • 3 beef franks, cut into ½-inch pieces
  • Ketchup and mustard for serving
  • Mini-muffin pan


  • Preheat oven to 375℉. Lightly coat a 24-cup mini-muffin tin with nonstick spray; set aside.
  • In a large bowl, combine muffin mix, buttermilk, and egg. Stir with a rubber spatula until just combined (don’t over mix; lumps are OK).
  • Scoop 1 tablespoon batter into each cup and place 1 hot dog piece into the center. Bake for 13-15 minutes, or until golden brown.
  • Remove from oven and cool for 5 minutes on a wire rack before serving. 



Learn More