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Warm the milk until it reaches between 120 F -130 F but not past 140 F or the yeast will begin to die off.
Add the warmed milk, yeast, butter, egg, salt, sugar, and flour to the bowl of a stand mixer fitted with a paddle attachment.
Beat the dough on low speed until it comes together in a ball and pulls away from the sides of the bowl.
Scrape the sides of the bowl and tidy the dough into a ball. Cover the bowl with plastic wrap or beeswax wrap and place in a draught free area.*
Allow the dough to rise until it has almost doubled in size (roughly an hour). Remove from the bowl and separate into eight equal portions.
Sprinkle cornmeal onto a plate.
Using your hands, roll each dough portion into a ball, then flatten it on the cornmeal crusted plate. Push it down until it is the shape of an English muffin and ensure each side has a cornmeal crust.
Next, lightly grease an electric griddle or griddle pan and heat it on low. Cook the muffins on the lowest setting for 7-15 minutes. Remember, you want a nice golden exterior and a fluffy fully cooked interior*
Allow to cool before serving.