In the bowl of a stand mixer fitted with the paddle attachment, add the warmed milk, butter, salt, sugar, egg, flour, and yeast.

Beat the dough until a ball forms and it comes away easily from the sides of the bowl.

Scrape down the sides of the bowl and form the dough into a ball shape.

Cover the bowl with plastic wrap.

Let the dough rise in a warm place until it has just about doubled in size, about 1-2 hours. I use the proof mode on my oven but any warm space will do.

Separate the dough into 8 equal balls. The dough will seem very sticky but as you are rolling it in your hands to form the balls it will become less sticky so don’t panic!

Sprinkle cornmeal onto a plate and flatten the balls onto the cornmeal until they are just a bit flatter and more the shape and size of an English muffin.

Make sure you get cornmeal on both sides of the muffins.

These English muffins are cooked on a griddle. I use an electric griddle that fits all of the muffins at once. You can also use a large griddle pan on top of the stove.

You want to cook these on low heat, as low as your stove or griddle goes.

Spray the pan and place the muffins on the pan. As many as you can fit without them touching.

Cook the muffins over low heat for 7-15 minutes per side. You are looking for a lightly golden crust and the inside to be cooked through.

If the crust is brown and you don’t feel like the inside is cooked you can always throw them in a 200 degree F oven for about 10 minutes.

Let them cool for 15 minutes before serving.