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In a bowl, combine the warm milk, active dry yeast, and sugar, then let it sit for 10 minutes until it becomes foamy.
In a mixing bowl, mix together the flour, melted butter, salt, and the yeast mixture.
Knead the dough using a dough hook for about 8 to 10 minutes until it is smooth, then knead by hand for an additional minute.
Drizzle some oil in a bowl, place the dough back in, cover it, and let it rest for one hour until it has doubled in size.
Transfer the dough onto a clean surface and roll it out to about half an inch thick.
Sprinkle cornmeal onto a baking sheet and use a cookie cutter to cut out circles, placing them directly onto the cornmeal.
Re-roll any leftover dough to cut out more circles.
Cover the cut circles and let them rest for 30 minutes.
Heat a skillet over medium heat and add the circles with the cornmeal side down, sprinkling some cornmeal on top.
After about 6 to 8 minutes, flip the muffins until they are fully cooked, then set them aside to cool.