Ingredients:

  • 1 cup (240ml) Warm Water (105-115°F / 40-46°C)
  • 1 teaspoon (3g) Granulated Sugar
  • 2 1/4 teaspoons (7g) Active Dry Yeast (1 packet)
  • 1 1/2 cups (180g) All-Purpose Flour, plus more for dusting
  • 1/4 cup (60ml) Milk, warmed
  • 2 tablespoons (28g) Unsalted Butter, melted and cooled slightly
  • 1 teaspoon (6g) Salt
  • 1 cup (120g) All-Purpose Flour
  • Cornmeal, for dusting

Instructions:

  1. Combine warm water, sugar, and yeast in a mixing bowl. Let stand for 5-10 minutes until foamy.
  2. Stir in 1 1/2 cups flour to yeast mixture. Cover and let rest at room temperature for 1 hour.
  3. Add milk, melted butter, and salt to the sponge. Gradually stir in 1 cup flour until a shaggy dough forms.
  4. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5-7 minutes. (Alternatively, use a stand mixer with a dough hook).
  5. Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 1/2 hours, or until doubled in size.
  6. Gently punch down dough. Turn out onto a lightly floured surface. Roll out to about 1/2-inch thickness. Cut out circles using a 2.5 - 3-inch cutter.
  7. Sprinkle cornmeal on a baking sheet. Place muffin rounds on the baking sheet, sprinkle tops with cornmeal, and cover loosely. Let rise for 30 minutes.
  8. Preheat a griddle or large frying pan over low heat. Lightly grease. Cook muffins in batches for about 7-10 minutes per side, or until golden brown and cooked through.
  9. Transfer cooked muffins to a wire rack to cool completely. Use a fork to split the muffins horizontally before toasting (this helps create those lovely nooks and crannies!).