Corn Dog Muffins with Honey Mustard Swirl

Instructions:

1. Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with non-stick spray or muffin liners.
2. In a medium bowl, mix the corn muffin mix, egg, and milk until smooth. If using, fold in the shredded cheddar cheese.
3. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
4. Press a piece of hot dog into the center of each muffin cup so it’s partially submerged in the batter.
5. Use a spoon or squeeze bottle to drizzle a swirl of honey mustard on top of each muffin.
6. Bake for 15–18 minutes, or until the muffins are golden and a toothpick inserted into the muffin (avoiding the hot dog) comes out clean.
7. Let cool slightly before removing from the tin. Serve warm with extra honey mustard for dipping.

Variations :

• Mini Muffins: Use a mini muffin tin and cocktail franks for perfect party bites or kids’ lunches.
• Spicy Kick: Mix in chopped jalapeños or a swirl of spicy mustard.
• Sweet Corn Boost: Add 1/4 cup canned or frozen corn kernels to the batter for extra texture.
• Gluten-Free: Use a gluten-free cornbread mix in place of Jiffy.
• Cheese Lovers: Add a cube of cheddar in the center with the hot dog for a gooey surprise.

Tips :

• Use a squeeze bottle for the honey mustard swirl to get a clean, even drizzle.
• Don’t overmix the batter—stir just until combined for the fluffiest muffins.
• Leftovers keep well and reheat easily in the oven or air fryer for a crispy edge.
• Serve with dipping sauces like ranch, barbecue, or spicy mayo for variety.
• These also pack great in lunchboxes—just include a dipping cup on the side.

These Corn Dog Muffins are everything you love about fair food—easy to grab, fun to eat, and full of nostalgic flavor, now baked up into the ultimate weeknight or party treat.