To make the muffins, heat the oven to 375°F with a rack in the middle position. Generously mist a standard 12-cup muffin pan with cooking spray, dust with all-purpose flour and tap out the excess. In a small bowl, whisk together the whole-wheat flour and cornmeal.

In a large bowl, whisk together the eggs and yolks. Add the yogurt, maple syrup, vanilla and lemon zest; whisk until thoroughly combined. Add the whole wheat flour–cornmeal mixture (reserve the bowl), then stir with a silicone spatula until evenly moistened; let stand for 15 minutes to hydrate.

Meanwhile, in the now-empty small bowl, whisk together the all-purpose flour, white sugar, cinnamon, baking powder, baking soda and salt.

After the whole-wheat flour mixture has hydrated for 15 minutes, add the sugar mixture and stir with the spatula until just incorporated, then add the melted butter and fold until homogenous. Cover and refrigerate for 15 minutes.

Scoop the batter (it will have become lighter and fluffier) into the cups of the prepared muffin pan, dividing it evenly; the cups will be full. Bake until light golden brown and a toothpick inserted at the centers comes out with a few crumbs attached, 15 to 17 minutes.

Cool in the pan on a wire rack for 15 minutes, then remove the muffins from the pan (if needed, rap it against the counter to loosen the muffins), setting them right side up directly on the rack. Cool completely.

To make the glaze, in a medium bowl, whisk together the powdered sugar, maple syrup, melted butter, lemon juice and salt. Set the wire rack with the muffins in a rimmed baking sheet.

One at a time, hold the base of a muffin and dip the top into the glaze to fully and evenly coat. Turn the muffin upright while allowing excess glaze to drip back into the bowl, then set right side up on the rack. Let the glaze dry for about 30 minutes before serving.