Original recipe found here: http://www.bakedbyanintrovert.com/homemade-english-muffins/
2 cups whole milk
3 tablespoons honey
2-1/4 teaspoons active dry yeast
1 large egg, room temperature
4 tablespoons unsalted butter, melted
5-1/2 cups bread flour
1-1/2 teaspoon salt
cornmeal for dusting
Heat the milk and honey in a small saucepan over low heat until it reaches 105 - 115 degrees F (40-45 degrees C). Remove from heat, stir in the yeast, and allow to sit for 5 mins before whisking in the egg and melted butter.
Add the flour and salt to the bowl of a stand mixer or pour into a large bowl to mix with a wooden spoon. If using a stand or hand mixer, attach the dough hook attachment/s. Turn the mixer on low speed and gradually pour the milk mixture into the flour. Continue to beat on low until the flour is incorporated, stop and scrape down the sides and bottom as needed. Turn the speed up to medium and mix for 4 minutes, until dough is smooth and sticky.
Scrape the dough out into a lightly oiled bowl. Brush a little over the top of the dough. Cover and set in a warm place to rise for 1 hour or until doubled in size.
Turn the dough out onto a lightly floured surface, gently knead the dough together. (The dough will be very sticky. Add just enough flour to make it easy to handle.) Divide the dough in half and then each half into 8 equal sized pieces. (If you want smaller muffins, divide each half into 12 pieces.) Roll each piece into a ball and flatten then ball into a disk. Place the disks on a cookie sheet lined with parchment paper that has been dusted with cornmeal. Sprinkle more cornmeal over the tops. Cover with a lint-free towel and set in a draft-free place for 1 hour, or until doubled in size.
Preheat the oven to 325 degrees F (160 degrees C).
Heat a griddle or skillet over medium-low heat. Gently lift each disk with a plastic spatula and place it on the griddle. (Handle the dough with care so you don't cause them to 'fall') Cook them until lightly browned on both sides, approximately two minutes per side. Place the muffins back on the cookie sheet and bake them for 10 minutes.
Split the English muffins with a fork and serve warm with your favorite jam or butter. The muffins are good for up 5 days stored in an airtight container. They can be wrapped in plastic wrap, sealed in a zip-top bag, and frozen for up to 3 months.