In a large bowl, sift together yellow cornmeal, flour, baking powder, and salt. Once mixed, create a well in the center of the cornmeal mixture. Set bowl aside.
In a medium bowl, add eggs and gently whisk to break up yolk and whites. Add maple syrup, milk, yogurt, and vegetable oil to bowl, then whisk until combined.
Pour wet ingredients into the well of the dry ingredients. Using a spatula, mix batter until moistened and most the large clumps are gone (a few small clumps are okay).
Add about 3/4 of the prepared bacon to the batter and gently fold it in until mixed.
Pour maple bacon muffin mix into the prepared muffin tin, filling each cup up about 2/3 full. Note: This recipe is designed to make exactly 15 muffins. If you have excess muffin mix, resist making more muffins - instead, try to find room for the batter in the existing 15 muffins.
Bake cornbread muffins for about 20-25 minutes or until a toothpick tester comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.
When serving, sprinkle remaining crumbled bacon on top of the muffins and drizzle maple syrup on top.