Name: Scallion Pancake Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 70 min
Ingredients: 1.5 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon sugar; Dash of white pepper; 2/3 cup hot water + extra as needed; 2 Tbsp vegetable oil (for the dough); 3/4 cup finely chopped scallions (green parts only); 2 Tbsp vegetable oil (for the scallions); Pinch of salt; 2 Tbsp soy sauce; 1 Tbsp Chinese black vinegar; 1/2 tsp sugar; 1/2 tsp chili oil

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If you love scallion pancakes but want an easier, no-fry option, these Scallion Pancake Muffins are the perfect solution!

They have all the crispy, flaky layers of traditional scallion pancakes but are conveniently baked in a muffin tin. Plus, they pair perfectly with a flavorful scallion pancake sauce, bringing just the right balance of savory, tangy, and spicy flavors.

Whether you’re making them as a snack, side dish, or part of a full meal, these vegan muffins will quickly become a new favorite.

What is Scallion Pancake?

Scallion pancakes, also known as cong you bing, are a popular Chinese street food made from a simple dough layered with scallion oil and chopped scallions, then pan-fried until crispy.

Unlike Western pancakes, they’re unleavened, flaky, and packed with umami flavor. The key to their signature texture is rolling and folding the dough, which creates delicate layers that crisp up beautifully when cooked.

This recipe takes the same concept but transforms it into an easy-to-make, oven-baked version that requires no frying.

You still get the flaky layers and rich, savory scallion flavor but in a convenient muffin shape—perfect for dipping into a bold scallion pancake sauce made with soy sauce, black vinegar, and chili oil.

Why You’ll Love This Vegan Scallion Pancake Recipe

No frying needed: These muffins are baked, making them a mess-free alternative to traditional scallion pancakes.
Crispy and flaky: The dough is layered just like a classic scallion pancake, so you get that same crunchy-on-the-outside, soft-on-the-inside texture.
Packed with scallion oil flavor: Heating the scallions in hot oil brings out their natural sweetness and enhances the umami richness of each bite.
Perfect for dipping: The scallion pancake sauce is tangy, savory, and just a little spicy—making it the ultimate pairing.

Ingredients

For the Muffins:

All-Purpose Flour: The base of the dough, providing structure and chewiness.
Baking Powder: Helps give the muffins a slight lift while keeping them flaky.
Salt: Enhances the overall flavor and balances the richness of the scallion oil.
Sugar: Adds a slight touch of sweetness to balance the savory flavors.
White Pepper: Adds a mild, earthy spice that complements the scallions.
Hot Water: Helps create a soft and pliable dough that rolls out easily.
Vegetable Oil (for dough): Adds moisture to the dough and helps develop those crispy, flaky layers.
Scallions: Brings fresh, oniony flavor and a signature green color.
Vegetable Oil (for scallion oil): Infuses the scallions with extra flavor and helps create layers in the dough.

For the Soy Chili Oil Sauce:

Soy Sauce: The base of the scallion pancake sauce, adding deep umami and saltiness.
Chinese Black Vinegar: Provides a tangy, slightly smoky flavor that balances the richness of the scallion oil.
Sugar: Rounds out the flavors in the dipping sauce, adding a touch of sweetness.
Chili Oil: Gives the sauce a bit of heat and extra depth.

How to Make Scallion Pancake Muffins

Make the Dough

In a large bowl, whisk together flour, baking powder, salt, sugar, and white pepper. Gradually add hot water and vegetable oil, stirring until a shaggy dough forms. Lightly dust a surface with flour, then transfer the dough on top.

Knead for about 5 minutes until smooth. Cover and let it rest for 30 minutes.

Prepare the Scallion Oil

In a small pot, heat 2 tablespoons of vegetable oil until hot but not smoking. In a small bowl, mix the chopped scallions, hot vegetable oil, and a pinch of salt. Set aside.

Roll and Shape the Dough

Lightly dust your work surface with flour. Cut the dough into 4 equal pieces. Roll each piece into a very thin rectangle (about ⅛ inch thick). Sprinkle 1-2 tablespoons of the scallion mixture evenly on top.

Roll the dough tightly into a log, then coil it into a spiral. Cut into halves, flatten slightly, and roll it out again into a rectangle. Roll each strip tightly into a log, coil it into a spiral, and tuck the end underneath. Set aside. Repeat with the remaining dough to make a total of 8 muffins.

Bake the Muffins

Grease a muffin tin and place each dough coil into a cup. Brush the tops with more vegetable oil for extra crispiness. Bake at 375°F (190°C) for 20-25 minutes, or until golden and crispy on top.

Make the Scallion Pancake Sauce

In a small bowl, mix together soy sauce, black vinegar, sugar, and chili oil. Stir until the sugar dissolves.

Serve & Enjoy

Let the muffins cool slightly before removing them from the tin. Serve warm with the scallion pancake sauce and extra chili oil for dipping.

Storage

These muffins are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350°F for 5 minutes to restore crispiness.

Tips

Roll the dough thin: The thinner you roll the dough, the more flaky layers you’ll get when baking.
Use hot oil for the scallion mixture: Heating the oil before mixing with scallions helps release their natural aroma and enhances the flavor.
Don’t skip the resting time: Letting the dough rest makes it easier to roll out and gives the final muffins a better texture.