Preheat oven to 350 degrees F; line a 12-cup muffin tin with paper liners, and an additional tin with 4 liners (to make 16 muffins total).
In a medium-size bowl, combine all dry ingredients: sugar, flour, baking soda, baking powder, pudding mix, salt, poppy seeds; set aside.
In a large bowl, blend eggs, buttermilk, yogurt, oil, lemon juice and lemon zest; mix well with an electric mixer until combined.
Add dry ingredients to wet ingredients and mix until just combined; do not overmix.
Fill each muffin cup 2/3 full with batter.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Serve plain, or sprinkle with confectioner’s sugar.