Take your water, milk, sourdough starter and 2 cups of flour in your mixer and mix until all is combined.

Cover with a towel and let sit for 30 minutes.

After 30 minutes, add the honey, oil, salt, and flour once cup at a time until it is all combined.

Let it knead for 3-5 minutes. It will be soft and have a springy texture.

Put a small amount of oil to coat the dough ball and let it sit in a large bowl covered with either a towel or some plastic wrap.

Let it sit for 1 hour.

Remove cover and lift one corner of the dough, raise it up and fold it into the center of the dough ball. Do this to the entire dough ball about 4 times.

Cover and let sit for 1 more hour.

Repeat the process of lifting the corner of the dough and bringing it into the center.

Cover and let raise 1 ½ hours.

Once it is ready, add a small amount of flour and cornmeal to your countertop or rolling surface.

Preheat your griddle to about 350-375 degrees.

Roll the dough out to about ½ inch thick.

Use a cookie cutter, biscuit cutter or the top of a glass to cut your muffins out of the dough.

Lay the muffins on a baking sheet sprinkled with cornmeal to prevent sticking.

Once your griddle is hot, lay your English muffins on the griddle and let them sit and cook for about 4-5 minutes or until the bottom starts to brown.

Flip it over carefully. Wait about 1 minute and gently press down on the muffin with a spatula.

Let it cook another couple minutes until the muffin feels firm when you push on it.

When they feel done, take them off and let them cool completely on a bakers rack.

Break them apart using a fork, and toast them up! Serve with your favorite butter, jam, or even cookie butter.

Store in a bread bag or airtight container for 3-4 days. Can be frozen as well!