First, preheat your oven to 375°F (190°C). Generously grease your muffin tin to prevent sticking, ensuring your muffins come out easily.

Heat a pan over medium heat and cook the sausage. Break it into small pieces as it browns. Once cooked, drain any excess fat and stir in the thawed and drained spinach. Set this protein-packed mixture aside.

Combine the flour, baking powder, baking soda, salt, and black pepper in a large mixing bowl. Whisk everything together so your seasonings and leavening agents are evenly distributed.

Cut the cold butter into small pieces. Use a pastry cutter or two forks to mix it into the flour mixture until it resembles coarse crumbs. This is the secret to a beautifully tender baked muffin.

Whisk the buttermilk, eggs, and maple syrup in a separate bowl. Slowly add this mixture to the dry ingredients, stirring gently. Avoid overmixing to keep your muffins light and fluffy.

Fold in the sausage-spinach mix, shredded cheddar, and fresh chives. Gently mix to ensure the fillings are evenly distributed without overworking the batter.

Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Once baked, allow the muffins to cool slightly in the tin before transferring them to a wire rack. Enjoy warm or save them for later!