After making these for the first time, I don’t think you will return to store-bought!
This dough is very wet, and you cook them like you cook a pancake right on the stovetop. They take a bit of practice to get the heat correct in your pan and to gauge when they are done, but once you do, you will find them easy to make.
The recipe will make about 16 smallish English Muffins, but if you want them slightly larger, you will get about 12 from the recipe. The best thing is they freeze really well, so make a large batch and keep them at the ready for your weekday breakfast or weekend brunch.