In a large mixing bowl, combine warm water, instant dry yeast, and granulated sugar. Stir gently and let sit for 3-4 minutes until frothy.

Add all-purpose flour and salt to the yeast mixture, alternating with milk, mixing until a soft dough forms. Incorporate melted butter.

Cover the bowl with a towel and let the dough rise for 60-90 minutes in a warm, draft-free area until doubled in size.

Turn the dough onto a floured surface and roll to ½ inch thick. Cut out English muffins with a 3-inch round cutter.

Place cut muffins on a baking sheet dusted with cornmeal. Cover and let rise for 45 minutes, until puffed.

Heat a skillet over medium heat, cook muffins for 5 minutes until golden brown, then flip and cook for an additional 4-5 minutes.

Transfer cooked muffins to a wire rack to cool completely before slicing.