Begin by mixing the sourdough starter, honey, warm milk, salt, and bread flour in a large bowl. Use a sturdy spoon or your hands to bring everything together. At this stage, the dough will feel slightly sticky but manageable. Allow it to rest for about fifteen minutes. This rest softens the dough, making the next mixing step easier.

After the rest, mix again for just a few minutes until the dough becomes smoother. There is no need for heavy kneading; the long rising time will develop the gluten naturally. Cover the bowl with a towel or lid and let it rise for around five hours. During this time, the dough will become lighter, softer, and slightly domed on top.

When the dough has risen, dust your work surface generously with flour. Turn the dough out gently so you don’t deflate it too much. Divide the dough into eighteen equal pieces, each around eighty grams. Roll each portion into a smooth ball by cupping your hand over it and moving it in a small circular motion. This shaping helps the muffins rise evenly during cooking.

Prepare a nonstick pan, griddle, or muffin pan by adding a generous sprinkle of cornmeal. Place each dough ball onto the cornmeal so the bottoms get a light coating. Cover the muffins and let them rise for another two hours. During this rise, they will puff up noticeably and become soft to the touch.

When it’s time to cook, preheat your cooking surface to 375°F. Place the muffins onto the heat and allow them to cook slowly for eleven minutes on each side. Avoid rushing the process; low, steady heat ensures that the inside cooks through without burning the outside. As they cook, the muffins will rise even more, developing a beautiful golden color and a tender texture.