Mini Corn Dog Muffins

These Mini Corn Dog Muffins are quick, easy, and gluten free.  They’re perfect as party appetizers, game day munchies, or late-night snacks!

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 the following ingredients:

• Butter
• Sugar
• Eggs
• Evaporated milk
• Gluten free flour
• Cornmeal
• Baking soda and salt
• Hot dogs

How to Make Mini Corn Dog Muffins

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, 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.

Baker’s Tips

• Check the ingredients of your gluten free flour mix for xanthan gum.  If your flour mix doesn’t contain it, try adding 1/4 teaspoon to the recipe.  I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
• 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.  Trust me, I’ve had this happen.

Can Mini 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 re-heat them in the microwave for a few seconds before serving.

If you liked corn dogs as a kid, you have to try these mini muffins.  The flavor of the corn muffin combined with the hot dog is hard to beat.  Enjoy!

More Gluten Free Appetizers

• Easy Gluten Free Stuffed Mushrooms
• Lite Cheesy Baked Artichoke Dip

If you tried this recipe or any other recipe on the blog, don’t forget to leave a star rating and let me know how it turned out in the comments below.  I really enjoy hearing from you!

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5 from 2 votes

Print Recipe

Mini Corn Dog Muffins

Prep Time

15 mins

Cook Time

12 mins

Total Time

27 mins

 

These mini corn dog muffins are perfect as party appetizers, game day munchies, and late night snacks!

Course: Appetizer, Snack

Cuisine: American, Gluten free

Yield: 36 mini muffins

Calories: 105 kcal

Author: Connie @ Flavor Walk

Ingredients:

• 1/2 cup butter, melted
• 1/2 cup sugar
• 2 eggs
• 1 cup evaporated milk
• 1 cup gluten free flour
• 1 cup cornmeal
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 10 hot dogs cut into 1" pieces

Directions:

1. Preheat oven to 375 degrees and spray a mini muffin pan with non-stick cooking spray.

2. In a mixing bowl, whisk together the butter and sugar.  Add eggs and stir well.  Add evaporated milk and whisk until combined.

3. In a separate bowl, add flour, cornmeal, baking soda, and salt, and stir to combine.

4. Whisk half the flour mixture into the egg mixture until combined.  Add in the remaining flour mixture and whisk until completely combined.

5. Spoon 1 Tablespoon of batter into each mini muffin cup.  Place a 1-inch hot dog piece into the middle of each muffin cup.

6. 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 mix for xanthan gum.  If your flour mix doesn't contain it, try adding 1/4 teaspoon to the recipe.  I used Bob's Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
• 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 corn dog muffins will still taste good, but you'll have to cut the tops apart.  Trust me, I've had this happen.

 

Recipe adapted from Iowa Girl Eats

Nutrition Facts

Mini Corn Dog Muffins

Amount Per Serving (2 muffins)

Calories 105 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Cholesterol 23mg8%

Sodium 181mg8%

Potassium 57mg2%

Carbohydrates 11g4%

Sugar 3g3%

Protein 2g4%

Vitamin A 110IU2%

Vitamin C 0.2mg0%

Calcium 26mg3%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.