Warm the milk to about 100–120°F. Sprinkle in the yeast and sugar, stir briefly, then let the mixture sit for approximately 5 minutes until it becomes foamy.

Pour the foamy milk into the bowl of a stand mixer. Add one cup of the flour, then add the melted butter, the egg, and the salt. Mix briefly to combine.

With the mixer running, add the remaining flour in ½-cup increments, stopping when the dough comes together into a soft ball; you may not need all the flour.

Knead the dough on low speed with the dough hook for about 5 minutes, until it’s smooth and slightly elastic.

Lightly grease a large bowl, place the dough inside, cover with a towel or plastic wrap, and let it rise until roughly doubled in size.

Punch the risen dough down and divide it into 12 equal portions. Shape each portion into a ball, then gently flatten to muffin thickness.

Dust a baking sheet with cornmeal and place the formed muffins on it. Cover and allow them to rise again for 30–45 minutes until puffy.

Heat a cast-iron or heavy skillet over low heat until hot but not smoking. Cook the muffins 3–4 minutes per side, flipping as needed to prevent charring; continue until fully cooked.

Check doneness by inserting a digital thermometer into the center of a muffin; the internal temperature should read between 190–200°F.

Transfer cooked muffins to a wire rack to cool. Once cooled, split them open using a fork to preserve the nooks and crannies.