Preheat your oven to 425°F (220°C) and grease or line a 12-cup muffin tin.

In a skillet over medium heat, cook the breakfast sausage until browned and cooked through, about 5-7 minutes. Transfer to a plate to cool.

In a large mixing bowl, combine the all-purpose flour, baking powder, and kosher salt. Whisk until well mixed.

Cut the cold, unsalted butter into small cubes and add to the dry mixture. Work the butter into the flour until it resembles coarse sand.

Pour the milk and 1/3 cup maple syrup into the flour mixture, stirring gently until just combined.

Gently fold in the cooked sausage, shredded cheddar cheese, and scallions until evenly distributed.

Divide the thick batter evenly among the prepared muffin cups, filling each one almost to the top.

Bake for 15-18 minutes or until the tops are golden brown and a toothpick comes out clean.

Brush the tops with remaining maple syrup while warm; optionally sprinkle with flaky salt.

Allow the muffins to cool in the pan for about 10 minutes before transferring to a wire rack.