Mix 2 cups all-purpose flour, 1 tablespoon sugar, 1 teaspoon salt, and 1 packet instant yeast in a bowl
Warm 3/4 cup milk and 2 tablespoons butter until just warm
Add the warm milk mixture to the dry ingredients
Stir in 1 beaten egg
Mix until a soft dough forms
Knead the dough for 5 to 8 minutes until smooth
Place the dough in a greased bowl
Cover and let rise until doubled in size, about 1 hour
Roll out the dough to about 1/2-inch thickness
Cut into rounds with a biscuit cutter or glass
Place the rounds on a cornmeal-dusted tray
Sprinkle more cornmeal on top
Cover and let rise for 20 to 30 minutes
Heat a skillet or griddle over low to medium-low heat
Cook the muffins for 7 to 10 minutes per side until golden brown and cooked through
Cool on a wire rack
Split with a fork before serving