Ingredients
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1 cup whole milk (warm, not hot)
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2¼ tsp active dry yeast (1 packet)
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1 tbsp sugar or honey
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2 tbsp melted butter (or oil)
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1 tsp salt
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3–3½ cups all-purpose flour
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Cornmeal (for dusting)
Instructions
1. Activate the Yeast
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Warm milk to about 105–110°F.
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Stir in sugar and yeast.
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Let sit 5–10 minutes until foamy.
2. Make the Dough
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Mix melted butter and salt into yeast mixture.
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Add flour gradually until a soft, slightly sticky dough forms.
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Knead 5–7 minutes until smooth and elastic.
3. First Rise
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Place dough in a lightly oiled bowl.
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Cover and let rise 1–1½ hours, until doubled.
4. Shape the Muffins
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Roll dough to about ½ inch thick.
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Cut with a round cutter or jar (3–4").
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Dust both sides lightly with cornmeal.
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Place on parchment or tray, cover, and rest 30 minutes.
5. Cook on the Griddle
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Heat cast-iron or flat skillet to medium-low.
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Cook muffins 5–6 minutes per side.
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They should be golden, not dark.
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Internal temp should hit 190°F.
Tip: Too hot = burnt outside, raw inside. Low and slow is key.
6. Cool & Split
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Cool completely.
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Split with a fork (not a knife) for max nooks.
Serving Ideas
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Butter & honey
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Jam or apple butter
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Breakfast sandwich (egg, cheese, wild game sausage)
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Toasted with garlic butter for savory dishes
