These Mini Corn Dog Muffins are quick, easy, and gluten free. They’re perfect as party appetizers, game day munchies, or late-night snacks!
If you liked corn dogs as a kid, you’ll enjoy these gluten free corn dog muffins.
Corn dog muffins are great as a stand-along snack, and they’re also a tasty complement to your favorite chili, chowder, or stew recipe.
If you’re not a fan of hot dogs, but enjoy the taste of cornbread, you’ll want to try these easy sweet cornbread muffins instead.
This recipe is super easy to make and only requires 9 ingredients you probably have on hand.
(This post contains affiliate links. Read my disclosure policy here.)Ingredient You’ll Need:
- Butter - I always use unsalted butter in my baking.
- Sugar - Granulated white sugar.
- Eggs - Large eggs at room temperature.
- Evaporated milk - I use Carnation Evaporated Milk.
- Gluten free flour blend - Check your blend for xanthan gum. If it doesn’t contain xanthan gum, add ¼ teaspoon to the recipe. I like to use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Cornmeal - I use yellow cornmeal in this recipe.
- Baking soda - The baking soda adds lift to the muffins.
- Salt - Table salt.
- Hot dogs - I use all-beef hot dogs, but you can substitute your favorite variety.
Step by Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
Preheat the oven to 375 degrees and spray a mini muffin pan with non-stick cooking spray.
In a medium mixing bowl, whisk together butter and sugar. Add the eggs and stir well.
Whisk in evaporated milk and continue whisking until combined.
In a separate mixing bowl, combine gluten free flour blend, cornmeal, baking soda, and salt and stir to combine.
Add half the flour mixture to the egg mixture and whisk until combined.
Whisk in the remaining flour mixture and continue whisking until everything is incorporated.
Spoon 1 tablespoon of the batter into each mini muffin cup. Place a 1-inch hot dog piece into the middle of each muffin cup.
Bake for 10-12 minutes or until the muffins are golden brown. Allow the mini muffins to cool for 5 minutes before serving.
Some folks like to serve these tasty bites with ketchup and other folks like them with mustard. In our house, we like to serve them with both.
Tips for Making Mini Corn Dog Muffins
- Check the ingredients of your gluten free flour blend for xanthan gum. If your flour blend doesn’t contain it, try adding ¼ teaspoon to the recipe.
- Spray the mini muffin pan liberally with non-stick cooking spray, including the cups and the area between the cups. This will make it easy to remove the muffins from the pan.
- Use a 1 tablespoon measure to spoon the batter into the muffin cups. Overfilling the muffin cups will cause the muffin tops to connect while baking. The muffins will still taste good, but you’ll have to cut the tops apart.
What Type of Gluten Free Flour Should I Use?
Always use a good quality all-purpose gluten free flour blend when making these muffins. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
Xanthan gum helps to hold the muffins together. In traditional baking, gluten in all-purpose flour acts as the binding agent for the baked good. Gluten free baking requires a substitute for the binding agent and that’s where xanthan gum comes in.
Your results may vary depending on the gluten free flour blend you use. I haven’t tried almond flour or coconut flour with this recipe.
Recipe FAQs
You can easily make these muffins ahead and store them in the freezer. After the muffins are baked, allow them to cool completely before storing.
Place them in a freezer safe storage bag and freeze for up to one month.
Thaw them in the fridge and reheat them in the microwave for a few seconds before serving.
We rarely have any leftover muffins, but they will last for 2-3 days stored in an airtight container.
If you liked corn dogs as a kid, you have to try these gluten free mini muffins. The flavor of the corn muffin combined with the hot dog is hard to beat. Enjoy!
More Easy Gluten Free Recipes You’ll Enjoy
- Gluten Free Pumpkin Snickerdoodles
- Easy Gluten Free Stuffed Mushrooms
- Gluten Free Chocolate Chip Cookie Bars
- No Bake Oreo Cheesecake Recipe (Gluten Free)
- Gluten Free Banana Blueberry Bread
- Gluten Free Lemon Cake
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Recipe
Mini Corn Dog Muffins (Gluten Free)
Ingredients
- ½ cup butter, melted
- ½ cup sugar
- 2 eggs
- 1 cup evaporated milk
- 1 cup gluten free flour blend
- 1 cup cornmeal
- 1 teaspoon baking soda
- ½ teaspoon salt
- 10 hot dogs cut into 1" pieces
Instructions
- Preheat oven to 375 degrees and spray a mini muffin pan with non-stick cooking spray.
- In a mixing bowl, whisk together the butter and sugar. Add eggs and stir well. Add evaporated milk and whisk until combined.
- In a separate bowl, add flour, cornmeal, baking soda, and salt, and stir to combine.
- Whisk half the flour mixture into the egg mixture until combined. Add in the remaining flour mixture and whisk until completely combined.
- Spoon 1 tablespoon of batter into each mini muffin cup. Place a 1-inch hot dog piece into the middle of each muffin cup.
- Bake for 10-12 minutes or until muffins are golden brown. Remove from oven and place muffin pan on a wire rack. Allow muffins to cool 5 minutes in pan before serving.
Notes
- Check the ingredients of your gluten free flour blend for xanthan gum. If your flour blend doesn’t contain it, try adding ¼ teaspoon to the recipe.
- Spray the mini muffin pan liberally with non-stick cooking spray, including the cups and the area between the cups. This will make it easy to remove the muffins from the pan.
- Use a 1 tablespoon measure to spoon the batter into the muffin cups. Overfilling the muffin cups will cause the muffin tops to connect while baking. The muffins will still taste good, but you’ll have to cut the tops apart.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
Recipe adapted from Iowa Girl Eats.
This post was originally published in 2018. It was republished in 2022 with updated images and additional text.
Sherry L Vaughn says
Ooh yum!!
Flavor Walk says
Thanks for stopping by Sherry!
Kelsey Rand says
What a fun idea! My nieces would love to help make them and enjoy eating them too! I'm looking forward to trying these!
Pam says
What cornmeal do you use that is gluten free. I have not found any
Flavor Walk says
Hi Pam,
I used Arrowhead Mills gluten free yellow corn meal, but Bob's Red Mill also makes gluten free corn meal.