Begin by combining warm water, instant dry yeast, and granulated sugar in a large mixing bowl. Stir gently to combine, then let the mixture sit for 3-4 minutes until foamy.

Once the yeast is foamy, add all-purpose flour and salt to the bowl. Mix alternately with milk until a cohesive dough ball forms.

Cover the bowl with plastic wrap, creating a warm environment for the dough to rise, allowing it to double in size for about 60-90 minutes.

Sprinkle a clean surface with flour and roll out the dough to about ½ inch thickness. Cut out circles with a biscuit cutter and place them on a cornmeal-dusted baking sheet.

Heat a non-stick skillet over medium heat. Place the muffins in the skillet and cook for about 5 minutes on one side until golden brown, then flip them.

Transfer the cooked muffins to a wire rack to cool completely. Once cooled, slice, toast if desired, and serve warm.