In a medium bowl, combine warm water with instant dry yeast and granulated sugar. Stir gently and let sit for about 3–4 minutes until foamy.

Gradually mix in all-purpose flour and salt, alternating with milk. Incorporate melted butter into the mixture until a soft dough forms.

Lightly flour your work surface and knead the dough gently for about 2 minutes. Shape into a ball and let rise in a greased bowl for 60–90 minutes.

After the first rise, punch down the dough and roll it out until about ½ inch thick. Cut out rounds using a biscuit cutter.

Place the rounds on a baking sheet sprinkled with cornmeal and let them rest for about 15 minutes.

Allow the muffins to rise again for about 45 minutes.

Heat a skillet over medium heat and cook the muffins for 5 minutes on one side, then flip and cook for an additional 4–5 minutes.

Once fully cooked, transfer muffins to a wire rack to cool for at least 10 minutes.