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In a medium bowl, add flour, yeast, and salt, stir to combine.
In another bowl, add the milk, water, and butter, microwave for 30 seconds or until lukewarm and the butter has melted. Do not make the mixture too hot.
Add the wet ingredients to the dry and mix until a soft and sticky dough forms.
Scrape down the sides of the bowl and cover tightly with plastic wrap and a clean kitchen towel. Let it sit at room temperature for a minimum of 18 hours.
The next day, the dough will have doubled in size.
Place it onto a floured surface, cover again with plastic wrap and a kitchen towel and let rest for 15 minutes.
Roll it out to about one-inch disk in thickness.
Using a 3-inch cookie cutter dusted in flour, cut out rounds and transfer them to a baking tray lined with parchment paper. You can place the muffins in the fridge to be cooked off later.
Cover the muffins with plastic wrap and a tea towel and let rest for about 40-45 minutes for the circle to puff up more.
Heat a large nonstick frying pan over medium-low heat.
Place the English muffins onto the frying pan, leaving at least 2 inches between them, and cover with a lid.
Cook for about 6-7 minutes, flip over and cook on the other side for another 3-4 minutes.
Repeat with the remaining muffins.
Store for 4 days at room temperature or freeze for up to 8 weeks.