In a small bowl, whisk together the yeast, sugar, and water. Let stand for 5 minutes until foamy.

In a large bowl, whisk together half of the flour and salt, set aside.

In another small bowl, stir together the milk, honey, and butter. Microwave in 15-second intervals until the butter is melted, stir everything together until combined. Let cool until it reaches 110°F.

Slowly pour the yeast mixture, followed by the milk mixture into the dry ingredients. Stir until combined, then add the remaining flour and stir until a shaggy dough forms.

Turn the dough out onto a lightly floured work surface and knead for about 8 minutes until it forms a smooth dough. Add more flour if it is too sticky to knead.

Shape the dough into a ball and place it in a large bowl that has been sprayed with cooking spray. Spray the top of the dough with cooking spray as well. Cover with plastic wrap and let it sit until doubled in size.

Punch the dough down, cover in plastic wrap and let it sit again until doubled in size.

Punch the dough again and turn it out onto a floured work surface. Roll the dough out until it is ½-¾ inch thick.

Using a 3-inch biscuit or cookie cutter, cut out rounds. Ball up the remaining dough and roll it out again to cut more muffins out of it. Continue until all of the dough is used.

Generously sprinkle a sheet tray with cornmeal. Place the muffins onto the sheet tray and cover with a damp towel. Allow to double in size.

Heat a large skillet to medium-low and spray lightly with cooking spray. Carefully transfer the muffins to the pan, I like to use a spatula because you want to be careful so they don’t deflate. Do not crowd the pan, you will need to do this step in batches.

Cover and cook for 6 minutes until golden brown on the bottom, flip the muffins, cover again and cook 3-4 more minutes until the bottoms are browned. Transfer to a plate while you cook the remaining muffins.

Let cool and serve.