Last time I made homemade English Muffins, I was surprised that after some research, the recipe was a simple yeast-raised bread dough, rolled out to about an inch thick. The muffins were cut by using a washed out, large can from whole tomatoes. The little nooks and crannies were developed by inserting the tines of a fork sideways to the center of the round muffin, in the center high of course. You just poke the whole rim.
To cook them, the recipe said to use a dry, flat pan (11 inch cast iron for me), and sprinkle corn meal into the pan. Place the uncooked, risen muffins on the pan, and cook over medium heat until golden. Flip and repeat.
The bread recipe I used was a typical home-made bread recipe, with flour, milk, water, oil, salt, sugar, and yeast. They came out wonderful.
I'd like to see the op's recipe as well, and compare it to what I used. The pictures show very nice English muffins. I should make some for supper tonight, maybe with a poached egg and some Hollendaise sauce and a little ham, or even just with butter and honey.
S&P, see whatcha did? Now I'm hungry for English muffins, and I'm gonna have to work to make them.
Seeeeeya; Chief Longwind of the North