Como faço para que meus muffins ingleses caseiros tenham gosto de muffins ingleses?

I've finally mastered my technique for creating english muffins. They come out light with lots of air bubbles. Unfortunately, they don't taste like english muffins. They taste like regular bread.

My recipe is 2 cups flour, 1 cup water, 7g yeast, and 1/2 cup scalded milk. After mixing the dough/batter, I poor/scoop into english muffin rings on a bed of corn meal, letting them raise for about 90 minutes. They then go right into the oven for about 20 minutes at 425°F (220 °C), flipped over halfway through.

Am I missing an ingredient to get that english muffin taste? Or is my technique flawed?

English muffins are not usually baked. Instead they are cooked in a skillet or on a griddle. You can bake English muffin dough, but it will turn out like a holey white bread (as you describe). To cook, heat a skillet or flat griddle to medium (temperature for a griddle would be 350 degrees F). Also preheat your oven to 350 degrees F. Brush the pan or griddle with vegetable oil or mist with spray oil, and place on pan 1 inch apart. Cook 5 to 8 minutes or until the bottom would burn if cooked longer. Carefully flip over and cook 5 to 8 more minutes. Both sides will be flat. Transfer pieces to a sheet pan and place in oven on middle shelf for 5 to 8 minutes, until center is cooked.

Also, the recipe that I have for English muffins (in Peter Reinharts' Bread Baker's Apprentice) describes it as an enriched dough, one that has fat added. My recipe calls for .5 oz. of shortening or butter.