Step 1: Activate the Yeast

1. In a mixing bowl, combine warm milk, honey (or sugar), and yeast.
2. Stir gently and let sit for 5-10 minutes until foamy.

Step 2: Mix the Dough

1. Add the sourdough discard and melted butter to the yeast mixture, stirring to combine.
2. Gradually add the flour and salt, mixing until a sticky dough forms.

Step 3: Knead and Rise

1. Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
2. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.

Step 4: Shape the Muffins

1. Lightly dust a baking sheet with cornmeal or semolina.
2. Roll out the dough to about 1/2-inch thickness and cut out rounds using a 3-inch biscuit cutter or a glass.
3. Place the rounds on the prepared baking sheet, cover lightly, and let rise for another 30-45 minutes.

Step 5: Cook the Muffins

1. Heat a skillet or griddle over medium-low heat and lightly grease with butter or oil.
2. Cook the muffins for about 5-7 minutes per side until golden brown and cooked through. Adjust heat as needed to prevent burning.
3. Let cool on a wire rack before slicing open with a fork for the signature nooks-and-crannies texture.