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Brown the breakfast sausage, breaking it up into crumbles. Remove from heat and set aside.
Preheat oven to 350 degrees Fahrenheit. Line 6 cups of a muffin tin with paper liners and set aside.
In a medium bowl, combine the flour, cornmeal, maple sugar, baking powder, and salt. Whisk until well blended.
In a small bowl, combine the buttermilk, egg, and grapeseed oil and mix with a table fork until well blended.
Pour the liquid over the dry ingredients and add the sausage crumbles, folding until just incorporated.
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Using a large cookie scoop, portion the batter evenly among the prepared muffin cups (1/4 cup of batter per cup will be about three-quarters of the way full).
Bake until the tops are pale golden brown and a pick inserted in the center comes out clean, 18 to 20 minutes.
Move to a wire rack and let cool for 15 minutes.
Remove the muffins from the pan and transfer to a wire rack.
Poke some holes in the top of each muffin and pour a scant 1/2 teaspoon of maple syrup over the top of each muffin to infuse with its flavor.
Store leftovers in an air-tight container in the refrigerator for up to 2 days. They can be warmed up again with a quick zapping in the microwave.
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