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Mix together active starter, warm milk, and honey in a large bowl or stand mixer with the dough hook
Add the salt, butter, and half of the flour. Mix together. Add the remaining flour as you continue to mix
Knead for about 7 minutes with your mixer or about 10 minutes by hand
Form the dough into a ball, place into a large bowl, and cover. Set aside to rest for 8–12 hours until it doubles in size and becomes puffier
Line a baking sheet with parchment paper and sprinkle with a generous layer of cornmeal
Transfer the dough to a floured work surface and roll out to a rectangle about ½" thick. Using a biscuit cutter, mason jar lid, or drinking glass, cut out 12 circles. Transfer to the prepared baking sheet
Sprinkle another layer of cornmeal on top and loosely cover
Set aside for about 2 hours to let the muffins rise slightly and get puffy
Preheat a griddle or skillet to 350° fahrenheit
Transfer the english muffins to the hot griddle and cook for about 7 minutes on each side until golden brown and reaching 190–200° fahrenheit on the inside
Enjoy with peanut butter and honey