If you are looking for the perfect appetizer that is easy to make, these Gluten Free Corn Dog Muffins are perfect. They are bite-sized mini corn dogs that are perfect for dipping. Serve them up at your next party!
This post may contain affiliate links. Please read our Disclosure Policy.
I love biting into these mini gluten free corn dog muffins. The muffins are light and fluffy and you can use your favorite gluten free hot dogs or mini sausages for the middles.
Whether you are looking for healthier kid-friendly finger foods or easy party fare for the next game day, you can’t go wrong with these baked corn dog muffins!
If you are looking for more appetizers, here is a link to all of my gluten free appetizer recipes. If your kids love hot dogs, they will also love this Gluten-Free Pigs in a Blanket recipe.
Why I love this gluten free corn dog muffin recipe:
- Kids love them!
- You get all of the corn dog flavors without the grease from frying!
- They are bite-sized and easy to eat.
- This is a great budget recipe to feed a crowd.
Did make this yesterday. Only difference was using standard muffin pan. Won’t do that again. They turned out great! But will use the mini pan next time. Great recipe for this time of year. Merry Christmas.”
carol, blog comment
Allergen Information:
These mini corn dog muffins are gluten-free, soy-free, nut-free, and oat-free. Make them dairy-free using plant-based butter.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe with King Arthur Measure for Measure. Other blends should also work.
- Cornmeal – I typically use Bob’s Red Mill GF Cornmeal pictured above.
- Baking Powder – I prefer aluminum-free.
- Shredded Cheese – This is optional, you can also use dairy-free cheese.
- Hot dogs – I used Hebrew National Naturals Hot Dogs. Just be sure to read the label on any brand you choose to ensure they are gluten free.
- Eggs – Use size large.
- Green chiles – Optional. These are nice to add some spice.
- Butter – Use salted or unsalted.
Tips For Success
1. Be sure to use thawed, not frozen, hot dogs.
2. Mix the muffin batter by hand so that it doesn’t get overmixed.
3. Feel free to use mini sausages instead of hot dogs if you prefer more flavor.
4. See below for some tasty dip ideas.
You can also use my homemade Gluten Free Cornbread Mix to make this recipe!
Step-By-Step Photos and Directions:
These mini corn dog muffins without buttermilk are so easy to make. Preheat the oven to 350º F, and be sure the oven rack is in the middle position.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Step 1: Add the gluten free flour, cornmeal, baking powder, and salt to a large
Step 2: Blend the dry ingredients with a wire whisk. Add the optional shredded cheese. If you are dairy-free, you can use dairy-free cheese or omit it completely.
Step 3: In a smaller bowl, add the wet ingredients. Mix them with a wire whisk and then pour the wet ingredients into the dry ingredients.
Step 4: Mix the wet and dry ingredients, but be careful not to overmix the batter.
Step 5: Spray a mini muffin pan with oil. Place the raw hot dogs on a dishwasher-safe cutting board and cut each hot dog into thirds.
Step 6: Add some gluten free cornbread muffin batter to each section of the muffin pan. Add a piece of hot dog to the middle of the batter in each section.
Step 7: Bake the mini muffins for 20 minutes. Note the actual baking time will vary depending on the size of the muffin pan and the depth of each section.
Remove them from the oven and serve them hot with one of the dip ideas below. These are great to serve to kids, and they are also great to serve as game-day appetizers.
Dip Ideas:
- Ketchup or Mustard
- My homemade Gluten Free Ranch Dressing.
- This simple Spicy Mayo.
Frequently Asked Questions:
Yes, you can use any gluten free cornbread mix. Bob’s Red Mill and Krusteaz both make great gluten free cornbread mixes.
Yes, you can easily make this recipe dairy-free. Use plant-based butter and omit the cheese.
Store any leftover gluten free cornbread muffins in an airtight container in the refrigerator. They will keep fresh for up to 4 days.
Yes! These cornbread muffins freeze well. Just put the cooled cornbread muffins into a zip-style freezer bag. They will keep fresh for up to 3 months.
More Gluten Free Kid-Friendly Recipes:
- Kids will love these Gluten Free Fish Sticks. Make them in the air fryer or bake them in your oven.
- These Gluten Free Pigs in a Blanket are another kid favorite!
- My kids love this creamy Gluten Free Macaroni and Cheese recipe.
- These crispy Gluten Free Chicken Nuggets are full of flavors kids love.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Mini Gluten Free Corn Dog Muffins
Ingredients
- 1 ¾ cups cornmeal See note.
- 1 ¼ cups gluten free flour blend See note.
- 1 teaspoon baking powder aluminum-free
- ½ teaspoon salt you can use more or less
- 2 cups water
- 4 tablespoons unsalted butter See note
- 2 large eggs
- 6 hot dogs See note
- ⅓ cup shredded cheddar Optional
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Instructions
- Preheat the oven to 350º F.
- Add the 1 ¾ cups cornmeal, 1 ¼ cups gluten free flour blend, 1 teaspoon baking powder, and ½ teaspoon salt to a large mixing bowl and use a whisk to blend.
- In a smaller bowl, melt the 4 tablespoons unsalted butter and add 2 large eggs and 2 cups water. Whisk to blend.
- Pour the wet ingredients into the dry ingredients and add the ⅓ cup shredded cheddar Mix together. Try not to overmix the batter.
- Spray oil in a mini muffin tray.
- Place the raw 6 hot dogs on a cutting board and cut each into four pieces.
- Fill each muffin cup 3/4 full and place a hot dog piece in the middle.
- Bake for 20 minutes until done. Serve hot. Note baking time can vary depending on the depth and size of your muffin tin.
Notes
- Try to use gluten free cornmeal to prevent cross-contamination. I used Arrowmills. Bob’s Red Mill also makes gluten free cornmeal.
- I used King Arthur Measure for Measure, but other blends should also work. If your blend doesn’t contain xanthan or guar gum, add one teaspoon.
- The cheese is optional but adds great flavor.
- If you use salted butter, reduce the amount of salt in the muffins.
- Store in an airtight container in the refrigerator for up to 3 days. Freeze in a zip-style freezer bag.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Did make this yesterday. Only difference was using standard muffin pan. Won’t do that again. They turned out great! But will use the mini pan next time. Great recipe for this time of year. Merry Christmas.
I am so glad you enjoyed the recipe. I agree, a mini muffin pan is probably better, unless you put multiple pieces of hot dog into a larger muffin.