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    Home » Breads – Biscuits & Muffins » Scallion Corn Muffins

    Scallion Corn Muffins

    Published: Jan 22, 2015 · Modified: Jun 5, 2022 by Linda Baker · This post may contain affiliate links

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    Corn Muffins are so versatile and these Scallion Corn Muffins are no exception. Scallions, also called green onions, give these muffins a savory element

    Scallion corn muffins in a mini-cast-iron skillet.
    Use a muffin tin or one of these mini-cast iron skillets

    The making of Scallion Corn Muffins

    I love corn muffins. I love Scallion Corn Muffins. I love Scallion Corn Muffins made in my cute little skillets.

    Don't have any cute little skillets? You can make these in a muffin tin, or a big old cast iron skillet, or even a just regular old 8 x 8 baking dish. It's all good.

    scallion corn muffins

    One of the reasons I love corn muffins is their adaptability. Both in the ingredients and in the cooking methods. Whichever method you use will only affect the outcome as far as crispy edges or more cake-like. These little cast iron pans, heated up like a big cast iron pan, make a wonderful cake top with a nice crispy bottom...muffin.

    Scallions or Green Onions, what's the dif?

    Scallions also called green onions, make a fine addition to the muffin. One of my very favorite Christmas songs, well, not really a song in a song kind of way, but a song in a Christmas story kind of way is the Dragnet Christmas song by Stan Freberg. "Come on by the house Joe, my wife always makes one of those relish plates, you know, with the little carrots, olives, and scallions. Well, people call them green onions, but they're really scallions"

    There really isn't much of a difference between a scallion and green onion so very minor in fact, feel free to exchange at will.

    Your choice of liquids?

    Buttermilk. I use 2% buttermilk in my muffins because it gives richness without adding additional fat. But if you don't have buttermilk you could substitute either whole or 2% milk, I wouldn't go with non-fat, not enough mouthfeel with non-fat. Another option is to emulate buttermilk by mixing milk with yogurt with milk..a ratio of half and half would be right.

    Want more options?

    Well, how about adding some chopped cooked bacon? Shredded or diced cheese? Or well, or what? Fill in the blank. That's why I love corn muffins, VERSATILE.

    I do love my options.

    Mini skillets with a side of corn muffins.
    These muffins are so easy to make and go with so many soups and chilies, you'll be making them all the time.

    These muffins are the perfect pair with Beef Chipotle Chili with Beer or Hearty Beef and Barley Vegetable Soup.

    Scallion corn muffins in a mini-cast-iron skillet.

    Scallion Corn Muffins

    LindySez
    Corn Muffins are so versatile and these Scallion Corn Muffins are no exception. Scallions, also called green onions, give these muffins a savory element.
    4 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Breads – Biscuits & Muffins
    Cuisine American
    Servings 8 muffins
    Calories 149 kcal
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    Ingredients
      

    • 1 cup fine cornmeal
    • 1 cup all-purpose flour
    • 1 tablespoon baking powder
    • 3 tablespoons sugar
    • ½ teaspoon salt
    • ½ cup chopped scallion also known as green onions tops and bottoms all good
    • 1 cup 2% buttermilk or whole milk or 2% milk, or a mixture of half yogurt and milk
    • 2 eggs
    • ¼ cup melted and cooled unsalted butter or oil

    Instructions
     

    • Heat oven to 425°F. 
      If using a cast-iron skillet, or the little skillets, place in the oven to heat while the oven pre-heats.
    • In a bowl, stir together the dry ingredients and onion. Mix well with a fork. In a separate bowl or measuring cup, whisk together the wet ingredients. Stir the wet ingredients into the dry ingredients and stir until just combined. Using a brush, lightly oil the cast iron pans, muffin tin or baking dish with oil. Spoon the batter in, if using muffin tins, about ¾ full. Place in the oven and bake, about 15 to 20 minutes, or until a toothpick, when inserted in the center comes out clean. 
      if using a baking dish or full-sized cast-iron skillet, you may need a little more time.
      Best served fresh and hot from the oven.

    Nutrition

    Serving: 1gCalories: 149kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 36mgSodium: 244mgFiber: 1g
    Keyword corn muffins, easy, muffins, savory
    Tried this recipe?Let us know how it was!

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    Hi, I'm Lindy.

    Welcome to LindySez! I'm Lindy, a self-taught home chef with a passion for helping others feel confident in the kitchen. I believe cooking should be approachable, fun, and above all, delicious!

    My mission is to guide anyone—whether you grew up on fast food or rarely cooked at home—to create amazing meals with ease. Through simple recipes and practical tips, I’ll show you how to turn everyday ingredients into flavorful dishes.

    Cooking doesn’t have to be intimidating—let’s make it enjoyable together!

    More about me →

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