In a large bowl, whisk together the flour, salt, sugar, and yeast.

On a separate bowl, combine the melted butter and warm water. Slowly pour the wet ingredients into the dry ingredients, and mix with a wooden spoon to combine.

Lightly flour a work surface, turn the dough out onto it, and knead by hand for 4 minutes (see note), until it forms a smooth dough. Cover with saran wrap and let rest for 15 minutes.

Lightly coat a baking sheet with semolina flour.

Divide the dough into 12 equal portions (~82 grams each).

Palm a portion of dough in your hand, and and rotate it in a circular motion while pressing down on the dough, creating a ball with no seams. Place it on the sheet tray with semolina. Repeat with the remaining portions of dough. 

Cover the tray with plastic wrap and let the dough proof for at least 2-3 hours. The dough balls will double in size. Do not rush this step!

Position a baking steel griddle or cast iron pan on the stovetop. Preheat on medium heat until droplets of water sizzle when dripped onto the surface. 

Pour some of the clarified butter over the surface of your griddle/pan and be generous! The butter should begin to lightly bubble as soon as you apply it to the surface. 

Place the dough balls on the griddle/pan, a few at a time, and cook for 4 minutes. Once golden on the bottom, flip, adding more clarified butter as needed to allow the dough to swim slightly in butter. After you flip, gently press down on the dough with your spatula to flatten into the signature English muffin shape.

Once the second side is golden, remove and transfer to a wire rack to cool. Do not cut the muffins until they cool, or else they'll be gummy!