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In the bowl of a stand mixer fitted with a dough hook, combine all ingredients and knead to form a smooth dough.
If necessary, add more flour or water in 1 tablespoon increments until you get the desired consistency.
Fold in any optional larger mix-ins into the dough.
If baking the same day, place the dough in a lightly greased bowl, cover, and let rise for about 1½ hours.
If retarding the dough, chill for 8 hours or up to 2 days, then allow to rest for about an hour at room temperature.
Divide the dough in half and roll out to ½-inch thick, cutting rounds with a 3-inch cookie cutter.
Place rounds on a baking pan sprinkled with cornmeal or semolina, cover, and let rise until puffy, about 45 to 60 minutes.
Transfer rounds to a preheated griddle at 350°F, cooking for about 5 minutes on one side.
Lay a quarter sheet baking pan on top and continue cooking for 5 to 7 minutes, then turn muffins over and cook for 10 to 12 minutes until golden brown.
Cool on a wire rack and serve with butter and/or jam.