Microwave the milk for 15 seconds until warm to the touch (you don’t want it too hot! if you have a thermometer, you’ll want it about 110F). Stir in the honey & then add in the yeast. Gently stir it all together & let sit for 5 minutes.
Melt the butter & let cool for 2 minutes. Add melted butter & egg to yeast mixture. Stir to combine.
Stir in the salt & then add in the flour, one cup at a time. Once all the flour is mixed in, continue to mix dough for an additional 1-2 minutes.
Spray large bowl with baking spray & add dough to that bowl. Cover with clean dish towel & set aside for 1 hour in a warm place to let the dough double in size.
Sprinkle flour onto flat surface & divide the dough in half (it should be pretty sticky at this point). Divide each half of dough into 6-8 (depending on how big you want the muffins to be) equal sized pieces. Roll each ball into a circle & then press flat with your hands until English Muffin shape is formed.
Place dough muffins onto parchment lined baking sheet & sprinkle with cornmeal. Flip each muffin over & sprinkle the other side with cornmeal as well.
Preheat oven to 325F. Heat cast iron skillet over medium heat, spray lightly with baking spray & place 3 muffins (or however many you can fit) onto the skillet. Cook 1-3 minutes or until medium brown on the bottom, flip & repeat. Place muffins back onto baking sheet when done & bake for 10 minutes. Serve toasted with butter, jam, etc. Enjoy!