In the bowl of a stand mixer, or in a large bowl, whisk together warm milk, yeast and honey. Allow yeast to proof and bloom until foamy, about 10 minutes.
Add butter, salt, egg and 2 1/4 cups flour and mix on low, or knead by hand, until the flour is fully hydrated and the ingredients are incorporated well, about 5 minutes. The dough will be wet and sticky, but should pull back slightly from the edge of the bowl while kneading. If the dough doesn’t do this, you can add the remaining 1/4 cup of flour and knead to hydrate.
Cover with a towel and allow the dough to sit in a warm place to rise until puffy, 60-75 minutes. The dough will not double in size.
Gently deflate dough with a spatula and preheat a cast iron skillet to medium low, or a griddle to 250F.
Wet your hands and pull off a piece of dough about 1 1/2 times the size of a golf ball. Gently shape into a ball, and then flatten it in your hands. Lay the flattened dough on the cooking surface.
Re-wet and repeat this step until your griddle or skillet is full, leaving the remaining dough in the bowl until there is room for more in the skillet or griddle.
Cook the muffins for about 7 minutes on each side, flipping halfway through.
Remove the muffins from the heat when they are medium brown on each side. Note that the muffins will continue to cook as they cool, so let them cool completely if you are concerned about the dough being not quite done in the middle.
Using a fork and not a knife, separate the muffin to reveal the nooks and crannies. Toast or eat at room temperature, filling the nooks and crannies with butter or your preferred spread.