Once your starter has been fed and has doubled in size, make the dough.

In the bowl of a stand mixer, add the active sourdough starter, warm water, honey, bread flour, melted butter, and salt.

With the dough hook attached, knead on medium speed for 10 minutes (the dough should be smooth and pliable).

Transfer the dough to a lightly oiled bowl. Cover loosely with plastic wrap, and then a kitchen towel, and allow to sit at room temperature for 1 hour.

Then, place straight into the fridge to ferment for 18-24 hours.

The next morning, cut 12 squares of parchment paper, and place them onto a baking sheet. Sprinkle each square generously with cornmeal.

Remove the dough from the fridge and divide into 12 pieces.

If the dough seems to have a little bit of a hard film on top, simply just cut it off!

Form each piece into a ball by pinching the edges to the middles and pulling/rolling on your work surface, this will create tension.

Place each ball onto the parchment paper squares and sprinkle with a little more cornmeal.

Cover and allow to rise in a warm environment until very puffy, about 3-6 hours (mine took ~4).

To proof, I like to turn my oven on the lowest setting for 1 minute, turn it off to make it a warm environment, and proof my English muffins in there.

Once done proofing, preheat the oven to 350F, and preheat a cast iron skillet over medium-low heat.

Working in batches, transfer the English muffins onto the skillet.

Cook for 8-10 minutes per side, or until golden brown.

Then, transfer to the a baking sheet and bake at 350F for 10 minutes.

Repeat with the remaining muffins.

While the english muffins are baking, make the whipped honey cinnamon butter by mixing all of the ingredients together in a bowl with a handheld mixer or whisk, until light and creamy.

Serve the english muffins warm with the whipped honey cinnamon butter, ghee, jam, or any other desired toppings.