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.
Recipe by Faithfully Gluten Free at