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Mix the whole milk, honey, and yeast together.
Add the bread flour, salt, and diastatic malt powder (if using).
Knead in the softened butter until well incorporated.
Sprinkle the work surface with fine yellow cornmeal and shape the dough into an even round.
Cover and let rise for 1 hour.
Punch down the dough and divide into 12 equal pieces.
Shape each piece into a round muffin and place on a parchment-lined baking sheet.
Cover and let rise for 30 minutes.
Preheat the oven to 400°F.
Bake the muffins for 12-15 minutes, until golden brown.
Let cool completely before slicing and serving.