In a stand mixer bowl, combine warm milk, melted butter, egg, sugar, instant yeast, and salt. Mix thoroughly until well-blended.

Gradually add all-purpose flour while using a dough hook at medium speed. Mix for 7-8 minutes until dough becomes smooth and elastic.

Cover the bowl with a damp cloth and place in a warm area to rise for 60-90 minutes, until the dough doubles in size.

Punch down the risen dough and roll it out to a ¾-inch thick rectangle. Cut out English muffins with a round cutter.

Transfer cut muffins to a parchment-lined baking sheet dusted with cornmeal, cover with a towel, and let rise for 30 minutes.

Preheat skillet over medium-low heat, lightly grease, and carefully place risen muffins in batches. Cook each side for 7-8 minutes.

Remove muffins from the skillet and let cool on a wire rack. Split open with a fork and serve toasted with butter or toppings.