Easy to make, no overnight rise, classic English Muffins.
Combine all of the dry ingredients (except cornmeal) in a mixing bowl.
Mix to combine dry ingredients then add in milk, butter, and beaten egg.
If you are using an electric mixer, beat the dough using the flat beater paddle until it starts coming away from the sides of the bowl (5 minutes at a medium speed).
If you are using an electric mixer, beat the dough using the flat beater paddle until it starts coming away from the sides of the bowl (5 minutes at a medium speed). The dough will still be sticky, but do not add more flour.
Use your hands to form a soft ball
Let rise in a greased bowl for 1 ½-2 hours.
Prepare your griddle or cast iron pan by sprinkling with a generous amount of cornmeal. If you have enough pans or your griddle is large enough you can let them rise right in the pan or griddle you plan to cook them in. If your griddle or cast iron is not well seasoned you may want to spray with a cooking oil.
Divide the dough into 16 pieces.
Roll each piece into a ball, then flatten the balls until they're about 3" to 3 1/2" in diameter.
Cover the muffins and let them sit for 20 minutes. They won’t double in size, but will get puffy.
Cook the muffins over low heat for 7 to 10 minutes per side, until their crust is golden brown, and the middle is cooked. When done, the center of a muffin will be about 200°F.
If the muffins are browning too fast, but not cooking full on the inside, place in a 350°F oven for about 10 minutes and check again.
Remove the muffins from the griddle or cast iron and let them cool thoroughly before serving. Split the English muffins open with a fork and serve.