Gluten Free Corn Dog Muffins

Gluten Free Corn Dog Muffins | The Baking Beauties


Sometimes, a sandwich just isn’t the answer to “What’s for lunch?”

Since going gluten-free, packing a sandwich to take along somewhere isn’t all that enjoyable. If you pack an ice pack with your sandwich, the bread will be cold, crumbly, and will just make for a sad looking sandwich. My answer to that problem is to create savoury muffins. These gluten free Corn Dog Muffins were a huge hit with my kids. I could prepare them ahead of time and freeze them, taking out only what I needed for their lunch. Served with ketchup and mustard, these muffins got the big thumbs-up from my kids.


Gluten Free Corn Dog Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 6 tablespoons butter, melted
  • 1/3 cup brown sugar, packed
  • 2 large eggs
  • 2/3 cup buttermilk
  • 3/4 cup cornmeal
  • 1/2 cup brown rice flour
  • 1/3 cup tapioca starch
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup shredded cheddar cheese
  • 4 gluten-free hot dogs, cut into 3/4" slices
  1. Preheat the oven to 350 degrees F. Lightly grease your muffin tin.
  2. Whisk together the melted butter, brown sugar, eggs, and buttermilk.
  3. In a separate bowl, whisk together the cornmeal, rice flour, tapioca starch, xanthan gum, baking soda, and salt. Stir in the shredded cheese and sliced hot dogs.
  4. Pour the wet ingredients over the dry ingredients, and stir to combine.
  5. Scoop into prepared muffin tins and bake in preheated oven for 18-20 minutes, or until the tops of the muffins bounce back when gently pressed.
  6. Allow muffins to cool completely before storing in an air tight container. These muffins freeze well.


Gluten Free Corn Dog Muffins | The Baking Beauties


Looking for more gluten-free muffins to fill those lunch kits? Here’s a few of my kid’s favourites:

Gluten Free Lemon Poppy Seed Muffins | The Baking Beauties

Gluten Free Lemon Poppy Seed Muffins


Moist Gluten Free Banana Chocolate Chip Muffins | The Baking Beauties

Moist Gluten Free Banana Chocolate Chip Muffins


Gluten Free Raisin Bran Muffins | The Baking Beauties

Gluten Free Raisin Bran Muffins


Gluten Free Pumpkin Cheesecake Muffins | The Baking Beauties

Gluten Free Pumpkin Cheesecake Muffins


  1. Judy says

    Just made our first batch for my daughter’s lunch next week. She used to live for corn dogs so I can tell you she is super excited about these. We split one warm out of the oven. Delish! I cut the hotdogs into cupcake liners to get an even distribution of meat in each one and then put the dough on top. The only problem is that the dough was thicker than I anticipated so it didn’t really mix in. Next time I’ll go ahead and add the dogs to the dough.Thank you for a great lunch box recipe!

  2. robinM61 says

    Thanks! I’m going to try these, using masa harina instead of cornmeal (I don’t really like the texture of cornmeal! LOL). These will be on my dinner menu next week…I think I’ll make some homemade soup to go with them!! You rock!

  3. Cdmom says

    I love this idea for school lunches. Do you take them out of the freezer right before you pack their lunches?

  4. Charlotte Purcell says

    For dairy free what would you use in place of the buttermilk?
    I am new to your site, do you use egg substitutes for egg allergies? I have been using Flax seed mostly but also tried chia seed.

  5. Angela says

    Thanks for posting this idea! I was in a total rut tonight for lunches tomorrow, and this will (hopefully) be a welcomed surprise in their lunch boxes tomorrow. :)


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