Make your own English muffins. While it does take a bit of time to slowly dry-fry these muffins in order to give them their signature crisp crust and moist interior, the process isn't difficult.
Warm milk to 110F. Combine the milk, water, and sugar in a bowl then add the yeast and stir once more. Set aside for 5-7 minutes or until a foamy head develops. While the yeast wakes up combine the flour and salt in the bowl of your mixer and whisk together.
Mix the egg and butter into the milk mixture then add the flour mixture into the liquid while mixing on low with a dough hook. Increase the speed to medium and mix until the dough is elastic and smooth. Transfer to a large oiled bowl and cover with plastic. Allow to double in size in a warm spot. You can also refrigerate the dough overnight. If you do, you’ll let it warm for an hour when ready to use.
Transfer the dough to a floured surface then gently spread out until it’s just under an inch thick. Line a baking sheet with parchment paper and sprinkle with cornmeal. Use a 3 inch cutter to cut your muffins then gently transfer them to the baking sheet. Re-roll the scraps and continue cutting until the dough is used up. Cover loosely and place in a warm spot to rise for 30 - 60 minutes.
Preheat a large skillet over very low heat. Sprinkle the surface with cornmeal then carefully place 3-4 muffins on the pan. Cover and cook for 5-6 minutes. Then carefully flip and cook for another 5-6 minutes.
Clear the old cornmeal off the pan then add a fresh sprinkle and cook the remaining muffins.