Ingredients:

  • 1 cup (240 ml) milk, warmed (110°F/43°C)
  • 2 tablespoons (30 g) granulated sugar
  • 2 ¼ teaspoons (7 g/1 packet) active dry yeast
  • 2 cups (250 g) all-purpose flour
  • 1 cup (125 g) bread flour
  • 1 teaspoon (5 g) salt
  • 2 tablespoons (28 g) unsalted butter, melted
  • Cornmeal, for dusting

Instructions:

  1. In a small bowl, combine warm milk, sugar, and yeast; let it rest until frothy (about 5 minutes).
  2. In a large bowl, whisk together all-purpose flour, bread flour, and salt.
  3. Add the yeast mixture and melted butter to dry ingredients. Mix until a soft dough forms.
  4. Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.
  5. Place dough in a lightly greased bowl, cover with a clean towel, and let rise until doubled in size (about 1 hour).
  6. Punch down dough, roll it out to ½ inch thick, and cut out rounds. Re-shape scraps as necessary.
  7. Place the rounds on a parchment-lined baking sheet dusted with cornmeal, cover loosely, and let rise for another 30 minutes.
  8. Heat a griddle or skillet over medium-low heat.
  9. Cook the muffins for about 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 190°F/88°C).
  10. Allow muffins to cool on a wire rack before slicing and serving.