Mini Corn Dog Muffins

Name: Mini Corn Dog Muffins (Gluten Free)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1/2 cup butter, melted; 1/2 cup sugar; 2 eggs; 1 cup evaporated milk; 1 cup gluten free flour blend; 1 cup cornmeal; 1 teaspoon baking soda; 1/2 teaspoon salt; 10 hot dogs (cut into 1" pieces)

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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.

White oval platter with mini corn dog muffins and a small bowl of ketchup and a small bowl of mustard.

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.

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Ingredient You’ll Need:

Ingredients, with labels, for making mini corn dog muffins.

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.

Glass mixing bowl on left contains dry ingredients and wooden spoon and glass mixing bowl on the right has wet ingredients and whisk for making mini corn dog muffins.

Add half the flour mixture to the egg mixture and whisk until combined.

Overhead view of glass mixing bowl with dry ingredients being whisked into wet ingredients for making gluten free corn dog muffins.

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.

Overhead view of mini muffin pan filled with cornbread batter and a small hot dog in some of the cavities.

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

Can corn dog muffins be frozen?

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.

What’s the best way to store any leftover muffins?

We rarely have any leftover muffins, but they will last for 2-3 days stored in an airtight container.

Close-up view of a white platter filled with mini corn dog muffins and small bowls containing ketchup and mustard.

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!

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