Pre-heat the oven to 375°F. Mix the flour, baking powder, baking soda and salt in medium bowl and set aside.
Beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. One at a time, add eggs and beat well after each addition. Add the almond extract and lemon zest to the mixture and combine. Alternate dry ingredients and yogurt in thirds until batter is smooth, adding the poppy seeds in the last set of mixing.
Line a 12-cup muffin tin with paper liners or spray with baking spray. Fill the muffin cups so they mound over the top and generously sprinkle with the sliced almonds. Bake until the muffins are golden brown, about 25 minutes. Set on wire rack to cool slightly, about 5 minutes, and serve warm or at room temperature.