In a medium bowl, combine 1 cup warm water, 2 tablespoons sugar, and 1 packet of instant dry yeast. Stir gently and let sit for 10 minutes until foamy.

Add 3 tablespoons melted butter, 3 cups all-purpose flour, and 1 teaspoon salt to the mixture. Stir with a wooden spoon until a shaggy dough forms.

Knead the dough on a floured surface for about 5 minutes until smooth and elastic.

Shape the dough into a ball and place it in an oiled bowl. Cover with a kitchen towel and let rise for about 1 hour.

Punch down the dough, divide into 10 pieces, shape into balls, flatten them slightly.

Sprinkle cornmeal on a baking sheet and place the shaped rounds on it. Cover and let rise for another 20 minutes.

Heat a skillet over low heat, grease with butter or oil, and fry muffins for about 9 minutes on each side until golden brown.

Transfer muffins to a wire rack. Allow to cool slightly before slicing and serving with toppings.