Photo by Allrecipes

Tea for two and English muffins for you.

Created by MasterChef alum, Elise Mayfield — aka Smart Cookie — these homemade English muffins are made with a combination of bread flour and whole wheat pastry flour, and given a flavor boost with yogurt and honey.

I'll share Smart Cookie's top tips for making the yeast dough, shaping the muffins, and pan-toasting them so they get that signature English muffin crust, plus a step-by-step video to show you how it's done.

"Bread flour, yogurt, and hints of honey go into the dough for these whole wheat English muffins that are toasted with ghee and finished in the oven." — Smart Cookie

Smart Cookie's Top Tips:

1. The yeast in the recipe will help the English muffins rise, but the nooks and crannies you know and love depend on baking soda, so be sure yours is still fresh.*

2. The milk and yogurt should be at room temperature so the yeast will continue to "bloom" to give the muffins maximum lift.

3. Add the flour to the wet mixture a bit at a time so you don't get a "flour explosion."

4. Pan-toasting the English muffins in ghee (clarified butter) gives them their signature crust without the burn that you'd get if you used regular butter. You can buy ghee at some grocery stores, but it's easy to make homemade ghee. Be sure to put a lid on the pan as the muffins toast so that they'll steam at the same time. The steam helps them puff up inside.

5. Let the muffins sit for 5 minutes after they come out of the oven. It's hard, we know, but just be patient.

*Cook's tip: Here's how to tell if your baking soda is good or needs to be replaced: Drop half a teaspoon into a small amount of vinegar. If it fizzes, you can go ahead and use it in your recipe.

Watch the video to see it all come together: