Go Back
Chili Cheese Corn Dog Muffins

Chili Cheese Corn Dog Muffins

Course Appetizer, Main Course
Cuisine American
Keyword broccoli-cheddar-corn-muffins, chili-cheese-corn-dog-muffins, corn-dogs
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 316kcal
Author Melissa Sperka


  • 2 7.5 oz packages sweet yellow corn muffin mix
  • 1 cup milk
  • 1 egg
  • 2 tablespoon vegetable oil
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 16 oz package beef hot dogs sliced
  • 2 ½ cup shredded colby-jack cheese divided
  • 2 cup prepared chili with beans warmed
  • 1 cup sour cream
  • 4 medium 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.


Serving: 1serving | Calories: 316kcal | Carbohydrates: 23g | Protein: 14g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 798mg | Potassium: 290mg | Fiber: 2g | Sugar: 3g | Vitamin A: 585IU | Vitamin C: 2mg | Calcium: 266mg | Iron: 2mg