3 to 4 cups all-purpose flour, divided

2 tablespoons sugar

2 1/4 teaspoons instant yeast

3/4 teaspoon salt

3 tablespoons softened butter

1 1/4 cups warm milk

1 egg, beaten

Cornmeal, for dusting

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In a bowl, combine 2 cups flour, sugar, yeast, and salt. Add softened butter and warm milk, then stir in the beaten egg.
Gradually add the remaining flour until the dough is soft but slightly sticky.
Shape the dough into a rough ball, cover, and let rise in a warm spot for 1 hour.
Line a baking sheet with parchment paper and sprinkle evenly with cornmeal.
Divide the dough into 12 pieces, shape each into a smooth ball, and place on the prepared sheet. Cover with a towel and rest 10 minutes.
Heat a skillet or griddle over low to medium-low heat (about 300°F).
Cook muffins in batches for 8–10 minutes per side until golden brown. Reduce heat if browning too fast.
If insides need more cooking, transfer muffins to a 350°F oven for 8–10 minutes.
Cool completely on a wire rack before splitting and toasting.

Swap in some whole wheat flour for added nutrition.

Add cinnamon and raisins for a sweet version.

Mix in shredded cheese or herbs for savory muffins.

Store at room temperature for 3 days, refrigerated for 1 week, or freeze for 3 months.

Toast before serving for best flavor and texture.