These English Muffins are soft and fluffy on the inside and loaded with tons of nooks and crannies.
Microwave milk until warm, 1-2 minutes. Next add 1 tablespoon sugar, butter and salt to the milk and stir to combine to dissolve the sugar. Set aside.
In separate bowl add warm water, 1/4 tsp sugar and yeast. Let sit for 5 minutes to bloom.
Add flour to a large bowl along with the milk mixture and yeast mixture. Mix just until combined. Cover the bowl with plastic wrap and let it rest for 30 minutes.
Dust the bottom of a cold cast iron skillet with cornmeal. Spray the inside of the rings with cooking spray and place on top of the cornmeal. Using a 2 oz. scoop, scoop the batter into rings.
Cover the pan with a lid. Turn heat to medium-low and cook for about 7 minutes per side. Remove the rings before flipping the muffins. Remove the muffins to a cooling rack when thermometer reaches 200°F.
Allow the muffins to cool then serve immediately with butter, jam or in a breakfast sandwich!