Preheat oven to 350℉. Grease 18 muffin wells or line with paper liners.
In a large mixing bowl combine lemon cake mix, vanilla pudding mix, hot water, oil, eggs, poppy seeds and zest from 1 lemon. Blend on high speed for 2 minutes or until well combined.
Divide batter into prepared muffin tins, filling wells ⅔ full. Bake 17-22 minutes or until a toothpick comes out clean.
For the glaze (if using) whisk 1 tablespoon of the lemon juice with powdered sugar in a small bowl. Slowly add just enough lemon juice to thin the glaze to a thick, but pourable consistency. Drizzle over muffin tops.