In a large mixing bowl, whisk together the flour, instant yeast, salt, and sugar.

Pour in the warm milk and melted butter. Stir until the dough begins to come together.

Turn the dough onto a floured surface and knead for about 5 minutes until it’s smooth.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for 1 hour.

Once risen, punch down the dough to remove excess air. Roll it out to about ½ inch thick and cut out rounds with a biscuit cutter.

Place the cut muffins on a baking sheet dusted with cornmeal. Cover them with a cloth and let them rise for another 30 minutes.

While the muffins rise, heat your griddle or frying pan over medium heat.

Carefully place the muffins on the griddle, cooking for about 7 minutes on each side, until golden brown.