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!

A rectangular platter filled with mini corn dog muffins.

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 muffins recipe:

  1. Kids love them!
  2. You get all of the corn dog flavors without the grease from frying!
  3. They are bite-sized and easy to eat.
  4. This is a great budget recipe to feed a crowd.
Mini corn dog muffins stacked on a serving platter.

Ingredient Notes:

Photos of the mini corn dog muffins ingredients.
  • 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:

  • Be sure to use thawed, not frozen hot dogs.
  • Mix the muffin batter by hand so that it doesn’t get overmixed.
  • Feel free to use mini sausages instead of hot dogs if you prefer more flavor.
  • See below for some tasty dip ideas.

You can also use my homemade Gluten Free Cornbread Mix to make this recipe!

Recipe Step-By-Step 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.

Photos of steps 1 and 2 making mini corn dog muffins.

Step 1: Add the gluten free flour, cornmeal, baking powder, and salt to a large mixing bowl.

Step 2: Use a wire whisk to blend the dry ingredients. Add the optional shredded cheese. You can use dairy-free cheese or omit the cheese completely if you are dairy-free.

Photos of steps 3 and 4 making mini corn dog muffins.

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.

A mini muffin pan sprayed with oil. A few cups have muffin batter and hot dog.

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.

Dipping a corn dog muffin in ketchup.

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:

Recipe FAQ:

Can you use a boxed cornbread mix to make this recipe?

Yes, you can use any gluten free cornbread mix. Bob’s Red Mill and Krusteaz both make great gluten free cornbread mixes.

Can you make these cornbread muffins dairy-free?

Yes, you can easily make this recipe dairy-free. Use plant-based butter and omit the cheese.

How do you store gluten free cornbread muffins?

Store any leftover gluten free cornbread muffins in an airtight container in the refrigerator. They will keep fresh for up to 4 days.

Can you freeze cornbread muffins?

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:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!

A rectangular platter filled with mini corn dog muffins.

Bite-Size Fun: Mini Gluten Free Corn Dog Muffins

Sandi Gaertner
These delicious bite-sized gluten free corn dog muffins are not only perfect for kids, they make a great appetizer!
5 from 3 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Gluten Free Appetizer Recipes
Cuisine American
Servings 24 muffins
Calories 122 kcal


  • 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 butter See note
  • 2 large eggs
  • 6 hot dogs See note
  • cup shredded cheddar Optional


  • Preheat the oven to 350º F.
  • Add the cornmeal, gluten free flour, baking powder, and salt to a large mixing bowl and use a whisk to blend.
  • In a smaller bowl, melt the butter and add the eggs and water. Whisk to blend.
  • Pour the wet ingredients into the dry ingredients and mix. Try not to overmix the batter.
  • Spray oil in a mini muffin tray.
  • Place the raw 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.


  1. Try to use gluten free cornmeal to prevent cross-contamination. I used Arrowmills. Bob’s Red Mill also makes gluten free cornmeal.
  2. 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.
  3. The cheese is optional but adds great flavor.
  4. If you use salted butter, reduce the amount of salt in the muffins. 
  5. Store in an airtight container in the refrigerator for up to 3 days. Freeze in a zip-style freezer bag.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1muffinCalories: 122kcalCarbohydrates: 15gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 25mgSodium: 157mgPotassium: 77mgFiber: 2gSugar: 0.4gVitamin A: 94IUVitamin C: 0.01mgCalcium: 29mgIron: 1mg
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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.

5 from 3 votes (2 ratings without comment)

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Recipe Rating


  1. 5 stars
    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.