In a large mixing bowl, combine your active sourdough starter, warm milk, sugar, and melted butter. Mix well until fully combined.

Gradually add salt and flour, one cup at a time, mixing until a soft dough forms. Begin with 3 cups and add more if necessary.

On a floured surface, knead the dough just until smooth and elastic. This should take about 5-7 minutes.

Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and allow it to rise for about 2 hours, or until it has doubled in size.

Punch down the dough and turn it out onto a floured surface. Roll it out to about 1-inch thick.

Use a round cookie cutter to cut out circles of dough, and place them on a baking sheet dusted with cornmeal. Sprinkle more cornmeal on top to prevent sticking.

Cover the muffins with a towel and let them rise for about 1 hour.

Heat a griddle or skillet over low heat. Cook the muffins for about 7-10 minutes on each side, until golden brown and cooked through.

Let the muffins cool on a rack. Slice them horizontally and toast before serving. Enjoy with your favorite toppings!