These griddle-baked muffins have all the classic nooks and crannies you want for toasting and slathering, thanks to a slow rise and a gentle stovetop cook that lets the crumb set up light and airy. Plant-based milk and melted vegan butter give the dough a tender, rich texture, while a dusting of cornmeal on the outside adds that signature craggy crust. Since you're making these from scratch, you control exactly what goes into the dough and how much of it, which makes portioning any seasoning to your own taste simple. Splitting them with a fork instead of a knife opens up all those little pockets perfect for catching jam, nut butter, or whatever you like to pile on top. They're a solid homemade option if you're keeping an eye on how much salt lands on your plate, since you decide the amount rather than relying on a packaged version.
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Warm the plant-based milk in a small saucepan over low heat until it reaches 110°F (43°C) — warm to the touch but not hot. Pour into a large mixing bowl, stir in the sugar, then sprinkle the yeast over the surface. Let stand for 5–10 minutes, until the mixture is foamy and fragrant.
Add the melted vegan butter to the yeast mixture. Add the flour and salt, then stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5–7 minutes, until smooth and slightly tacky but no longer sticky.
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