Combine milk, water, and sugar in a measuring cup. Warm to about 110°F. Stir in yeast and let sit 5–7 minutes until foamy.

In a stand mixer bowl, whisk together flour and salt.

Mix egg and melted butter into the milk mixture. Slowly pour into the flour while mixing on low speed.

Increase speed to medium-high and mix for about 7 minutes until dough is smooth, elastic, and pulls from the bowl.

Transfer to a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour until doubled in size.

Turn dough onto a floured surface and gently pat to just under 1 inch thick.

Line baking sheets with parchment and sprinkle with cornmeal or semolina.

Cut rounds using a 2½-inch cutter and transfer to prepared sheets. Re-roll scraps as needed.

Cover loosely and let rise again for about 30 minutes until puffed.

Heat a large skillet over medium. Sprinkle with cornmeal and place 3–4 muffins in the pan.

Cover and reduce heat to medium-low. Cook 6–8 minutes until browned on the bottom and dry on top.

Flip and cook another 6–8 minutes until golden.

Repeat with remaining muffins, adding fresh cornmeal as needed.

This English Muffins Recipe creates bakery-style results right at home.