Preheat your oven to 400ºF (200ºC).

In a skillet over medium heat, cook your ground breakfast sausage until it’s browned and cooked through, about 5-7 minutes. Drain excess fat on paper towels.

In a large bowl, whisk together flour, baking powder, salt, and maple syrup if using. Mix well.

Fold the cooked sausage and grated cheddar cheese into the dry mixture.

In another bowl, whisk together milk, egg, and melted butter. Pour this into the dry mixture and stir gently until just combined.

Grease your muffin tin and fill each cup with the batter, almost to the top. Sprinkle additional cheese if desired.

Bake for 18-20 minutes until golden brown and a toothpick comes out clean. Cool in the pan for about 5 minutes before transferring to a wire rack.

Serve warm and enjoy! Store leftovers in an airtight container for up to 2 days or freeze for later.