Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.

In a skillet over medium heat, cook the ground breakfast sausage until browned and no longer pink. Drain on paper towels and let it cool slightly.

In a large mixing bowl, whisk together the flour, baking powder, salt, and (if using) sugar or maple syrup until well combined.

In another bowl, whisk together the milk, egg, and melted cooled butter until thoroughly mixed.

Coat the grated cheddar in the dry ingredients to help it distribute evenly throughout the muffins.

Pour the wet mixture into the dry, folding gently until mostly combined; a few streaks of flour are acceptable. Gently fold in the crumbled sausage.

Evenly spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Add a sprinkle of additional cheese on top if desired.

Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool slightly before serving.