In a small bowl, combine 1 cup of warm whole milk, 2 teaspoons of active dry yeast, and 1 tablespoon of sugar. Stir gently and let it sit for 5-10 minutes until foamy.

In a large mixing bowl, whisk together 2.5 cups of all-purpose flour and 1 teaspoon of salt. Create a well and add melted unsalted butter and the activated yeast mixture, stirring until a shaggy dough forms.

Transfer the shaggy dough to a lightly floured surface and knead for about 6-8 minutes until smooth and elastic.

Place kneaded dough in a lightly oiled bowl, cover with a towel, and let rise in a warm spot for 1-1.5 hours until doubled in size.

Once risen, punch down the dough, roll it out to ½ inch thick, and cut out muffins using a round cutter.

Transfer cut muffins onto a tray dusted with cornmeal or semolina, cover with a towel, and let rise for an additional 30 minutes.

Heat a skillet over low to medium-low heat. Cook muffins for 7-8 minutes on each side until golden brown.

Transfer muffins to a wire rack to cool slightly. Slice with a fork to maintain crannies and toast before serving.