I love muffins because they're like cupcakes, but you can eat them for breakfast. Both are small, cute, and tasty.

While I like my cupcakes fluffy, sweet, and tender, I like my muffins almost the exact opposite – hearty, dense, and with just a hint of sweetness. I can't stand those cake-like muffin impostors that are greasy and full of fat and sugar. That's no way to start your day.

Baking queen Dorie Greenspan has a fabulous recipe for lemon poppy seed muffins, which was widely blogged about recently as it was the chosen recipe for the virtual baking club "Tuesdays with Dorie." Photos of her luscious lemon poppy seed muffins popped up on blogs everywhere, tempting me with their cute little black and yellow polka-dot look.

I took those suckers and gave them an extreme makeover. The original recipe called for 1 stick of butter, 2/3 cups of sugar, and a good dose of sour cream. It sounds like a recipe for a mid-morning sugar crash. I re-did the recipe using some whole wheat flour, half the sugar, 2 tablespoons less butter, and Greek yogurt.

The recipe makeover resulted in muffins with a strong lemon flavor, light sweetness, crunchy poppy seeds, and a texture that was a mix between a muffin and a biscuit. The tangy lemon glaze on top added some sweetness too.  Just my type of muffin.

Below is the original recipe with my makeover modifications in parenthesis.

Lemon Poppy Seed Muffins

Baking From My Home To Yours (Dorie Greenspan)

FOR THE MUFFINS

2/3 cup sugar (* I cut this to 1/3 cup + a dash)

Grated zest and juice of 1 lemon

2 cups all-purpose flour (* I used 1 cup whole wheat flour and 1 cup all-purpose flour)

2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

3/4 cup sour cream (* I used Greek yogurt)

2 large eggs

1 teaspoon pure vanilla extract

1 stick (8 tablespoons) unsalted butter, melted and cooled (* I cut this to 6 Tablespoons)

2 tablespoons poppy seeds

FOR THE ICING

1 cup confectioners’ sugar, sifted

2-3 tablespoons fresh lemon juice

GETTING READY:

Center a rack in the oven and preheat the oven to 400 degrees F.  Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.  Alternatively, use a silicone muffin pan which needs neither greasing nor paper cups.  Place the muffin pan on a baking sheet.

In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong.  Whisk in the flour, baking powder, baking soda and salt.  In a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended.  Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend.  Don’t worry about being thorough - a few lumps are better than over mixing the batter.  Stir in the poppy seeds.  Divide the batter evenly among the muffin cups.

Bake for 18 to 20 minutes, or until the tops are golden and a thick knife inserted into the center of the muffins comes out clean.  Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.  Cool the muffins completely on the rack before icing them.

TO MAKE THE ICING:

Put the confectioners’ sugar in a small bowl and add about 1 ½ tablespoons of the lemon juice.  Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon.  You can then drizzle lines of the icing over the tops of the muffins or coat the tops entirely, the better to get and extra zap of lemon.