Chili Cheese Corn Dog Muffins combine all of the flavors of classic corn dogs smothered with rich beef and bean chili, a dollop of creamy sour cream, green onions and shredded cheese. It’s everything you love about chili corn dogs without the hassle of frying!

Easy Chili Cheese Corn Dog Muffins Recipe

Do you love corn dogs but dislike the idea of frying them? I’m convinced that’s why corn dogs are such a popular feature at street fairs and amusement parks nationwide. There’s also the fact that we seem to love anything on a stick making them portable.

These delicious corn dog muffins are easier to make taking the frying element out of the preparation equation, but keeping the flavor combination we all love. In an effort to turn these muffins into a main course I have started serving them smothered with chili, shredded cheese and a dollop of sour cream. What do I serve along with them? A side of my homestyle cole slaw is my family’s favorite as well as a side of roasted Mexican corn to round out the meal. It tastes like a plate filled with comfort.

Checkout this quick list of key ingredients you’ll need to make Chili Cheese Corn Dog Muffins: (Scroll down for full printable recipe card.)

Hot Dogs – You can use all beef hot dogs or your favorite brand.
Corn Muffin Mix – Two packages corn muffin mix i.e. Martha White or Jiffy Corn Muffin Mix.
Liquid – Whole milk or buttermilk for moisture.
Whole Eggs – Large eggs stabilize the cornbread batter.
Oil – Vegetable oil for moisture.
Spices – Garlic powder and onion powder expands the flavor profile.
Chili – Use leftover chili or make your own chili using my Crockpot Chili Recipe.
Cheese – Shredded colby jack cheese or sharp cheddar cheese for melty cheesy flavor.
Toppings – Sour cream and sliced green onions for serving.

How to Make the Best Chili Cheese Corn Dog Muffins

Heat Oven and Prepare Pan – Preheat the oven spray a 12 cup muffin tin with cooking spray.
Make the Cornbread Mix – Mix together the corn muffin mix, milk, egg, vegetable oil, onion and garlic powder until fully moistened
Add Hot Dogs – By hand stir in the sliced hot dogs and 1 cup shredded cheese.
Transfer Corn Muffin Batter to the Pan – Use an ice cream scoop to divide the batter into the muffin tin then sprinkle the tops with additional shredded cheese. Reserve enough shredded cheese for serving.
Oven – Bake per the baking time in the recipe until golden brown and a toothpick inserted into the center shows moist crumbs.
Serve – Top with chili, shredded cheddar cheese, a dollop of sour cream and garnish with green onions.

Kitchen Equipment to Make Chili Corn Dogs Muffins Recipe

Medium bowl and whisk.
Measuring cups and spoons.
Rubber spatula for mixing the batter.
Sharp knife and cutting board.
Ice cream scoop for evenly dividing the corn muffin mix.
Standard size 12-cup muffin tin or cupcake pan.
Cheese grater.

Recipe Variations, Tips and Substitutions

Hot Dogs – You can use your favorite brand of hot dogs for this recipe.
Corn Muffin Mix – Jiffy mix is sweet and Martha White muffin mix being less sweet. You can use your favorite brand or a store brand that you like.
Peppers – You could add green chiles or diced jalapeños to the muffins for spice.
Cheese – You can top these corndogs with pepper jack cheese, a sprinkle of cotija cheese, monterey jack cheese or use cheddar cheese.
Divide the Batter for Even Baking – When separating the cornbread batter, I always grab my standard size ice cream scoop to divide the batter evenly in the cups of a standard muffin pan. You could also use a measuring cup or Tablespoons. Fill the wells of the pan about 2/3 full.
Homemade Chili Or Store Bought? You can absolutely buy a can of chili to top these for a timesaver. I typically make a big batch of my Chili with Beans then freeze it in smaller portions for future meals. If you’re fortunate to have some homemade leftover chili in the freezer, you’ll be set. If not, no worries a quality store bought version will suffice. It’s a timesaver that will make these chili cheese corn dog muffins even simpler to prepare.

Storage and Leftovers

Leftovers – Store Corn Dog Muffins wrapped in aluminum foil or in an airtight container in the refrigerator for up to 3 days.
Reheating – Reheat in single servings in the microwave and reheat the chili separately, then assemble.
Freezer – This chili corndogs muffins freeze beautifully. Store frozen for up to 2 months, thaw in the fridge and reheat just before serving.

More Easy Southern Cornbread Recipes to Make

Chili Chorizo Cornbread is flavor packed.
Hot Water Cornbread only requires 4 ingredients to make.
Southern Cornbread Salad can be served as a side dish or tortilla chips for dipping.
You can serve this Cornbread Quiche at any meal.
These Easy Cornbread Muffins are baked in a muffin pan for individual servings.
Old fashioned Crackling Cornbread.
Broccoli Cheese Cornbread just may have the kids eating their veggies and loving it!
Cheddar Bacon Jalapeño Cornbread Loaf developed for Martha White.

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