Just be sure to allow plenty of time for them to cool completely before breaking them open with a fork and toasting them, otherwise they may be too moist.
You also can make the dough the morning before you plan to eat them, let it rise and fall during the day, then griddle the muffins before bedtime. Let them cool, then store in an airtight container.
In the morning, you’ll have more time to make the hollandaise sauce for the eggs Benedict, or to set out the array of fruit preserves or to prep the breakfast omelets that you’ll sandwich inside the toasted muffins.
The only secret is where you’ll stash the last one for yourself.
Note: Using a full-flavored honey enhances these muffins. We like the buckwheat honey from local purveyors, Bare Honey. Instant yeast also is called rapid-rise.
1 cup milk
1 tablespoon butter
1 tablespoon honey
2 teaspoons instant yeast, or 1 packet
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons cornmeal
1 tablespoon all-purpose flour
In a small saucepan, heat the milk until just warm. Turn off heat and stir in the butter and honey until melted. Set aside.
In a large bowl, whisk together yeast, flour and salt. Stir in milk mixture until combined, then stir vigorously for a minute, about 200 strokes. Cover the bowl with plastic wrap and place in a draft-free place overnight, or for 12 hours.
In the morning (or after 12 hours), mix the cornmeal and remaining flour in a small bowl.
Mark the surface of the dough into 6 pieces, like a pie. This is your guide for proportions.
Heat a heavy pancake griddle or cast-iron pan over medium heat until drops of water sizzle. (An infrared laser thermometer should read between 350 and 375 degrees.) You’ll be turning down the heat to low once the muffins go on the griddle, but you want an initial burst of heat. (An electric skillet takes away much of the guesswork; set it to 350 degrees.)