Bite-Size Gluten Free Corn Dog Muffins | Fun & Easy Snack Recipe
These bite-size gluten free corn dog muffins are the perfect fun snack appetizer! Quick to make, kid-approved, and perfect for parties, lunchboxes, or game nights
Why I Love This Gluten Free Corn Dog Muffin Recipe:
This appetizer recipe brings all the joy of classic corn dogs — but without the gluten or deep frying. They’re baked, bite-sized, and full of flavor, making them ideal for kids and adults alike.
- Naturally gluten free and simple to make.
- Perfect for snacks, parties, or lunchboxes.
- Ready in under 30 minutes!
- Freezer-friendly — reheat and enjoy anytime.
Table of Contents
Ingredient Notes:
Here’s everything you need to make these mini gluten free corn dog muffins:
- Gluten-Free Cornmeal Mix – gives that authentic cornbread texture.
- Gluten-Free All-Purpose Flour – use a 1:1 blend like King Arthur or Cup4Cup.
- Baking Powder – helps the muffins rise and stay fluffy.
- Sugar – balances the savory flavor of the hot dogs.
- Milk (or Buttermilk) – adds moisture and tenderness.
- Egg – binds everything together.
- Butter (melted) – adds richness and a crisp edge.
- Hot Dogs – cut into bite-sized pieces; ensure they’re gluten-free.
Tips For Success
- Don’t overmix the batter — mix just until combined for light, fluffy muffins.
- Use a mini muffin tin to make perfectly bite-sized snacks.
- If using silicone muffin cups, you won’t need to grease the pan.
- For a crispier edge, bake a few extra minutes until golden brown.
- Want a flavor boost? Add a pinch of smoked paprika or shredded cheese to the batter.
Step-By-Step Photos and Directions:
Preheat the Oven – Set your oven to 375°F (190°C). Lightly grease a mini muffin tin or line it with silicone muffin cups.
Prepare the Dry Mix – In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, sugar, and a pinch of salt.
Mix the Wet Ingredients – In a separate bowl, whisk the milk, egg, and melted butter until smooth.
Combine – Pour the wet ingredients into the dry mixture. Stir gently until just combined (don’t overmix—this keeps muffins light and fluffy).
Fill Muffin Cups – Spoon batter into each cup until half full. Place a piece of hot dog in the center of each, then top with a little more batter if needed.
Bake – Bake for 12–15 minutes, or until golden brown and a toothpick comes out clean.
Cool & Serve – Let muffins cool in the pan for 5 minutes, then transfer to a rack. Serve warm with ketchup, mustard, or your favorite dip.
Dip Ideas:
- Classic ketchup & mustard
- Honey mustard or BBQ sauce
- Spicy sriracha mayo for a grown-up kick
- Cheese sauce for dipping fun
Frequently Asked Questions:
Q: Can I make these dairy-free?
Yes, just substitute plant-based milk and vegan butter.
Q: What kind of hot dogs should I use?
Use any gluten-free brand — beef, chicken, or turkey all work well.
Q: Can I freeze these muffins?
Absolutely! Store in an airtight container for up to 3 months. Reheat in an oven or air fryer.
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Mini Gluten Free Corn Dog Muffins
Ingredients 1x 2x 3x
- 1 cup gluten-free cornmeal
- ¾ cup gluten-free flour blend
- 1 tbsp baking powder
- 2 tbsp sugar
- ¾ cup milk (or buttermilk)
- 1 egg
- 3 tbsp melted butter
- 4 gluten-free hot dogs, sliced
Instructions
- Preheat oven to 375°F.
- Mix dry ingredients in a bowl.
- Add milk, butter, and egg; stir until just combined.
- Fill muffin cups halfway with batter, then add hot dog slices.
- Bake 12–15 minutes or until golden.
- Serve warm with your favorite dip.
Notes
These muffins are best eaten fresh but can be stored in an airtight container in the fridge for up to 3 days.
For longer storage, freeze in a zip-top bag for up to 3 months. Reheat in an oven or air fryer to bring back the crisp edges.
Always use gluten-free hot dogs (check the label — some contain fillers with wheat).
If you like a little extra flavor, add grated cheese, jalapeños, or smoked paprika into the batter before baking.
Don’t overfill the muffin cups—this helps them bake evenly and prevents overflow.
SPECIAL NOTE
Always check your hot dog labels for gluten. Some contain wheat-based fillers or seasonings. Stick to certified gluten-free brands for safety.
Nutrition (Per Serving – 1 Mini Muffin, Approximate)
- Calories: 95
- Carbohydrates: 11g
- Protein: 4g
- Fat: 4g
- Saturated Fat: 1.5g
- Cholesterol: 20mg
- Sodium: 210mg
- Fiber: 1g
- Sugar: 2g
- Calcium: 6% DV
- Iron: 4% DV
Nutrition Disclaimer:
The nutritional information provided is only an estimate and will vary based on the specific brands and ingredients you use. For the most accurate results, use a trusted nutrition calculator with the exact products you purchase.
