Combine the milk, butter, and honey in the bowl of a stand mixer. Add the yeast, stir, and let rest and bloom for about 10 minutes.
Once the yeast is foamy, Add the flour and salt. Using the dough hook, knead on medium speed for about 5-6 minutes. The dough should be smooth and elastic.
Cover and allow to rise for 1 hour.
Lay a piece of parchment paper beside the stove, and sprinkle it generously with cornmeal.
Transfer the risen dough to a floured counter. Cut the dough into 12 pieces, each weighing ~75g (some of mine were 76-77g). Gently shape the pieces into flattened discs, and set them on the parchment paper.
Heat a dry cast iron skillet over low heat. (I set mine at 2.5 out of 10) Sprinkle the skillet with cornmeal, and working in batches of 2-4 (depending on the size of your skillet) cook the muffins for about 5-6 minutes per side. The temperature needs to be low enough that the outside doesn't burn faster than the inside cooks. You're better to have the heat too low, than too high.
Let the muffins cool on a wire rack, and split with a fork when ready to eat. Store in a sealed bag in the fridge for up to 2 weeks or in the freezer for up to 2 months.