Preheat your oven to 375°F (190°C) and lightly grease a muffin tin or line with paper liners.
Cook the Sausage:
If your sausage isn’t already cooked, cook it in a skillet over medium heat, breaking it up into small crumbles until browned. Drain any excess grease, then set aside to cool slightly.
Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. If you’re adding cheese, toss it into the dry mixture at this point to coat it evenly with flour.
Combine Wet Ingredients:
In a separate bowl, whisk together the milk, egg, and vegetable oil (or melted butter) until smooth.
Mix Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Fold in Sausage and Additions:
Gently fold in the cooked sausage and any optional ingredients like green onions or bell peppers. The mixture should be thick but spoonable.
Fill the Muffin Tin:
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake:
Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean, and the tops are golden brown.
Cool and Serve:
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. These muffins are best enjoyed warm, but they’re also delicious at room temperature.
