Preheat the oven to 425 degrees. Use cooking spray to lightly coat the cups of a standard 12-count muffin pan, then place a paper cupcake liner in each cup.

Into the bowl of a stand mixer, add the butter, cut into small pats, along with the vegetable oil, granulated sugar, and brown sugar. Cream together until smooth.

Add the eggs, baking powder, baking soda, salt, and vanilla and mix until just combined.

With the mixer on low speed, alternately add the flour with the milk, beginning and ending with the flour, until thoroughly combined.

Evenly scoop the batter into the muffin pan. Take 6 slices of the cooked bacon and cut them in half. Cut a half piece of bacon into small strips and gently pile it in the center (it will distribute during baking) of each muffin cup, then drizzle with 1 teaspoon maple syrup.

Bake for about 15 minutes, or until a toothpick inserted into the middle of one of the center muffins comes out clean.

Remove from the oven and transfer to a rack to cool for a few minutes.

In a small bowl, stir together the confectioners' sugar and salt. Add the maple syrup and stir until smooth. If needed, add more maple syrup to make a spreadable glaze.

While the muffins are still slightly warm, spread the glaze over the muffins. Crumble the remaining bacon and sprinkle on top of the glaze. Serve warm or at room temperature.