Lemon and poppy mini cakes recipe

The other day I tried to make some lemon and poppy seed muffins but they came out more like mini cakes. I didn't use self raising flour or baking powder, which I guess is the reason why. They came out pretty good anyway so I thought I'd share this recipe with you.

Ingredients:

2 cups of flour
1/2 cup of brown sugar
2 tablespoons poppy seeds
1/2 cup salted butter
Juice and zest of 2 medium lemons
2 large eggs
1/2 cup non-fat or low-fat Greek or regular yogurt
1 teaspoon vanilla extract

Instructions:

Preheat oven to 180 degrees. Lay muffin pan with muffin tins.
In a large bowl, whisk the dry ingredients flour, brown sugar and poppy seeds together until thoroughly mixed.
In a medium bowl, whisk the melted butter, lemon juice and lemon zest together until combined. Add the eggs, one at a time. Whisk in the yogurt and vanilla.
Pour the wet ingredients into the dry ingredients and gently mix together but make sure not to overmix.
Spoon the batter into the muffin tins. I didn't fill them all the way to the top so mine came out quite thin.
Bake for about 15 minutes until the tops are lightly golden.
Let cool for 10 minutes.