Best 2 Maple Sugar Ragamuffins Recipes

Maple Sugar Ragamuffins image

Yield Makes 12 servings

Number Of Ingredients 12

For dough
2 cups all-purpose flour
1 tablespoon granulated maple sugar (see cooks' note, below)
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
3/4 cup whole milk
For filling
3/4 stick (6 tablespoons) unsalted butter, well softened
1 cup granulated maple sugar (6 ounces)
Special Equipment
parchment paper

Steps:

Make dough:
Put oven rack in middle position and preheat oven to 400°F. Line a large (17- by 14-inch) baking sheet with parchment.
Whisk together flour, maple sugar, baking powder, and salt in a large bowl. Blend in butter with a pastry blender or your fingertips until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add milk and stir with a fork until a shaggy dough forms. Gently knead dough 8 to 10 times with floured hands on a lightly floured surface.
Roll out and fill dough:
Roll out dough on a lightly floured surface with a floured rolling pin into a 13- by 11-inch rectangle. Spread softened butter evenly over dough and sprinkle all over with maple sugar, pressing firmly to help adhere. Beginning with one long side, roll up dough snugly, jelly-roll style. Cut roll crosswise into 12 slices with a sharp knife. Arrange slices, cut sides down, 2 inches apart on baking sheet. Gather any maple sugar from work surface and sprinkle on top of rolls. Bake until rolls are puffed and golden, 18 to 20 minutes. Transfer to a rack to cool until warm, about 15 minutes.

Maple Sugar Muffins image

Provided by Molly53

Time 27m

Yield 14 serving(s)

Number Of Ingredients 7

8 ounces sour cream
1 egg, beaten
1 cup granulated maple sugar (or Faux Maple Sugar)
1/2 teaspoon ground allspice
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt

Steps:

Preheat oven to 375°F.
Grease a very large baking sheet; set aside.
Combine first four ingredients in a large bowl; mix well.
Sift the remaining ingredients together; add all at once to the sour cream mixture.
Mix just until combined.
Turn dough out onto floured surface; knead lightly.
Roll or press to 1/2 inch thickness and cut into 2 1/2" rounds with floured cookie cutter or glass.
Place muffins on prepared cookie sheet.
Bake for 12 to 15 minutes or until bottoms are golden brown.
Transfer to a cooling rack.
Serve while still warm.