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Combine the water and milk with the yeast and sugar in the bowl of a stand mixer, let bubble for 5-10 mins
Add in the flour, salt, melted butter and egg and mix with the paddle attachment, not the dough hook!!
Mix for 5-10 minutes until dough is smooth and sticky
Let rise for 1 hour
Transfer to a flour surface and flatten with your hands, you don't want to flatten to much so the muffins aren't too thin
Using a cup or a circle cutter, cut out the muffins and transfer into a cornmeal or semolina flour tray
Once cut, knead the scraps and flatten again then cut out again until all out of dough
Let rise for 30 minutes
Set a pan on low- medium heat and warm it up until you can feel the heat radiate when you place your hand near it, sprinkle with some cornmeal or semolina
Place as many english muffins fit on the pan but you still have room to flip
Cook for 5-7 mins on one side then 5-7 mins of the other
The muffins should be toasty brown and still fluffy
Set aside and let cool while you cook your other batch or batches