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Horizontal closeup image of three corn dog muffins arranged on a white plate on top of a red and white paper liner, with another plate of the same and two small white dishes of ketchup and mustard in the background, on a dark gray stone surface.

Corn Dog Muffins (Gluten-Free, Dairy-Free)

  • Author: Meghan Yager
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x


These corn dog muffins are sweet, savory, and oh-so-devourable. You can make this recipe for dinner, but it also works for an afternoon snack.


  • 1 Tbsp plus 1 tsp canola oil, divided
  • 1 cup cornmeal
  • 1 cup all purpose gluten-free flour
  • 2 Tbsp light brown sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1 cup unsweetened almond milk (or alternative milk like soy or coconut)
  • 4 hot dogs


  1. Preheat oven to 350˚F. Brush each well of a 12-cup muffin pan with about 1 tablespoon of canola oil total, and set aside.
  2. Stir together cornmeal, flour, brown sugar, baking soda, and salt in a large bowl.
  3. In a separate medium bowl, stir the egg, milk, and the remaining teaspoon of canola oil together until combined.
  4. Add the wet ingredients to the dry ingredients and stir until well combined, being sure to scrape the sides and bottom of the bowl well.
  5. Fill muffin cups about 1/2 to 2/3 full.
  6. Cut hot dogs into thirds. Place a piece of hot dog into the center of each cup.
  7. Bake for 20-22 minutes, or until cornbread is lightly browned and a toothpick inserted near the center of the muffin comes out clean.
  8. Let cool for about 5 minutes in the pan. Run a knife around the edges of each to loosen before removing from pan. Serve immediately with your choice of dipping sauces.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Snacks

Keywords: savory muffins, corn dog, corn dog muffin, gluten free, dairy free