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Preheat your oven to 400°F (204°C).
Grease a 24-cup muffin tin or line it with muffin liners for easy cleanup.
In a large mixing bowl, whisk together the freshly milled wheat flour, salt, and baking powder until evenly distributed. Create a well in the center of the mixture.
In a separate bowl, whisk together the milk, butter, eggs, and maple syrup. Pour the wet mixture into the well of the dry ingredients. Gently stir until just combined.
Gently fold in the cooked breakfast sausage crumbles and shredded sharp cheddar cheese. Avoid overmixing to keep the muffins light.
Divide the batter evenly among the 24 muffin cups, filling each about three-quarters full.
Place the muffin tin in the preheated oven and bake for 15–20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Transfer them to a wire rack to cool slightly. Serve warm or at room temperature.