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Scald the milk by bringing it to just below boiling temperature and holding it there for 30 seconds to 1 minute.
Whisk in the butter and honey until combined.
Proof the yeast by mixing it with 2 tablespoons of the warm milk mixture and letting it sit for a few minutes.
In a stand mixer with the dough hook, combine the bread flour, whole wheat flour, and salt.
Add the milk mixture and proofed yeast to the dry ingredients and mix until a very wet dough forms.
Transfer the dough to an oiled bowl, cover, and let rise for 2-3 hours until doubled in size.
Punch down the dough and transfer it to a parchment-lined baking sheet dusted with cornmeal.
Cover and refrigerate overnight.
Cut out the muffins using a 3 ½-inch round cutter and cook them on a preheated griddle or skillet over low heat for 5-7 minutes per side until golden brown.
Fork open the muffins to expose the nooks and crannies.