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Chili Cheese Corn Dog Muffins

Chili Cheese Corn Dog Muffins

Servings 12 muffins
Author Melissa Sperka


  • 2 [7.5] oz packages sweet yellow corn muffin mix
  • 1 cup milk
  • 1 egg
  • 2 Tbsp vegetable oil
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 [16] oz package beef hot dogs sliced
  • 2 1/2 cup shredded colby-jack cheese divided
  • 2 cup prepared chili with beans warmed
  • 1 [8] oz sour cream
  • 4 green onions thinly sliced


  • Preheat the oven to 375°F and spray a 12 cup muffin tin with cooking spray. Set aside
  • Mix together the corn muffin mix, milk, egg, vegetable oil, onion and garlic powder until fully moistened
  • By hand stir in the sliced hot dogs and 1 cup shredded cheese.
  • Use a 4 oz 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.
  • Bake for 25-30 minutes until golden and a toothpick inserted into the center shows moist crumbs.
  • Cool in the pan for 5 minutes. Run a knife around the edge to loosen.
  • To assemble, top with chili, shredded cheese, a dollop of sour cream and garnish with green onion. Serve immediately.