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Preheat the oven to 375 degrees F. Grease a 12-cup muffin pan with cooking spray, and set it aside.
Cook the sausage in a skillet over medium-high, breaking it up into crumbles until it is no longer pink and cooked through. Drain the sausage on a paper towel-lined plate or bowl.
In a large bowl whisk together the all-purpose flour, baking soda, baking powder, dry mustard, garlic powder, kosher salt, and black pepper.
Beat the eggs in the measuring cup with the buttermilk.
Add the buttermilk, eggs, and melted butter to the dry ingredients and stir just until combined.
Add the cooked sausage, shredded cheese, and diced chives. Stir just until incorporated, do not overmix.
Divide the sausage muffin batter evenly among the prepared muffin tin. Sprinkle the tops of the muffins with additional shredded cheddar cheese if desired. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool slightly before removing them from the muffin tin. Cool on a wire rack.