Stir flour, yeast, sugar and salt in a large bowl so every grain is evenly mixed—this jump-starts consistent rising.

In a jug, mix warm milk, water, melted butter and yogurt until silky; bubbles on the edges mean it’s just right.

Pour the wet into the dry and stir with a wooden spoon until a shaggy mass forms. Let rest 5 minutes (autolyse phase builds gluten).

Turn dough onto a lightly floured surface and knead 8–10 minutes until soft, springy and barely tacky—push, fold, turn, repeat.

Oil a bowl, nestle the dough inside, cover and let rise in a warm spot (75–80°F) for 45 minutes until doubled—my trick is a briefly warmed oven.

Gently deflate, roll to ½″ thickness, and cut with a 3″ round cutter (a jam-jar lid works). Dust each side with cornmeal.

Arrange on parchment, cover lightly, and let puff for 20 minutes—look for tiny bubbles under the surface.

Heat a heavy skillet over medium-low. Cook muffins 5–6 minutes per side until golden and hollow-sounding when tapped—adjust heat as needed.

Transfer to a rack for 10 minutes, then split with a fork to preserve the nooks. Toast lightly before serving.