Preheat and prep. Heat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or use silicone liners.

Cook the sausage. In a skillet over medium heat, break up and cook the sausage until browned and cooked through. Drain excess fat and let it cool slightly.

Make the maple “pockets.” In a small bowl, mix the maple syrup with the maple extract. Set aside. This mixture will be added in tiny amounts to the center of each muffin to mimic that classic syrupy bite.

Whisk the wet base. In a large bowl, whisk the eggs, egg whites, Greek yogurt, and milk until smooth. If using cottage cheese, blend it first for a smoother texture.

Combine dry ingredients. In another bowl, stir together the protein powder, oat flour, cornmeal (if using), baking powder, salt, and pepper. Break up any clumps so the batter stays light.

Bring it together. Fold the dry mixture into the wet base until just combined. The batter should be thick but pourable. If it feels too thick (protein powders vary), add 1–2 tablespoons of milk.

Add the savory mix-ins. Gently fold in the cooked sausage and cheese (if using). Reserve a small pinch of sausage for topping to make the muffins look extra inviting.

Fill the cups. Spoon a heaping tablespoon of batter into each muffin cup. Add about 1/2 teaspoon of the maple mixture in the center, then top with more batter to fill each cup about 3/4 full. Sprinkle a few crumbles of sausage on top.

Bake. Place the pan on the middle rack and bake for 16–20 minutes, or until the tops are set and a toothpick comes out clean from the edge (avoid the maple pocket when testing).

Cool and release. Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack. This helps keep them tender and prevents sogginess.

Serve. Enjoy warm as-is or with a quick drizzle of maple syrup. For a breakfast sandwich feel, slice and add a tiny smear of butter or a slice of cheese.