These Maple Sugar Ragamuffins are delicious, flaky biscuits rolled up with maple sugar and butter. As they bake up, the sugar and butter caramelizes in to such sweet goodness!
I love using maple sugar in and on things and one of my favourite sweet treats to make with maple sugar is these Maple Sugar Ragamuffins (such a great name! :) These are delicious buttery biscuits, that are rolled up with maple sugar and butter and baked up to flaky perfection.
The recipe comes from Epicurious originally, but after several test batches, I have changed them up a bit. The original calls for baking the ragamuffins individually on a baking sheet. I encountered two problems with that method. First, they have a tendency to unroll as they bake. I could live with that. These are ragamuffins, after all. More concerning was the fact that as they baked, the butter and maple filling liquifies and tends to run off and away from the buns. I for one wanted all that maple and butter goodness to stay in my buns! I tried baking them closer together in my second batch. That solved the unrolling problem, but I still wasn’t happy with the amount of run-off. My third batch was baked up in a muffin tin and it works perfectly to solve both issues.
Cook’s Notes for Maple Sugar Ragamuffins
I purchased my maple sugar at Bulk Barn here in Canada, so for Canadians, look for it there. The Bulk Barn version is actually maple flakes, which you’ll want to quickly run through a food processor to make it more fine. A word of warning though … it’s not the cheapest of ingredients. You’ll need about $5.00 worth of maple flakes for this recipe. But trust me when I say … it will be worth every penny :) For others, maple sugar is available to purchase online quite easily.
Don’t skip the baking sheet under your muffin tin. These will bubble up and over a bit and make a mess of the bottom of your oven if you don’t have something under it. Even at that, you may wish to run your oven fan, as any bubble overs are quite sugary, so may burn and smoke a bit.
These are best eaten on the day they are baked, but they do freeze well, so don’t hesitate to freeze any you can’t eat up right away. Store in an airtight container, once cooled. You can re-heat them to enjoy them warm again, by placing them on a baking sheet and re-heating in a 350F. oven just until warm.
If maple sugar is just not available to you, there is a way to make a maple sugar substitute. It involves regular sugar and maple extract. I won’t include the actual recipe here, as I haven’t tried it myself, but simply search it and you will find it :)
Maple Sugar Ragamuffins
- 2 cups all-purpose flour
- 1 Tbsp granulated maple sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 5 Tbsp unsalted butter cold, cut into small pieces
- 3/4 cup whole milk
- 6 Tbsp unsalted butter at room temperature
- 1 cup granulated maple sugar
- Preheat oven to 400F. with rack in centre of oven. Lightly grease 12 muffin cups and set on to a baking sheet. Set aside.
- In a large bowl, whisk together the flour, maple sugar, baking powder and salt. Blennd in butter with a pastry cutter or two knives until the mixture resembles coarse meal with some pea-sized pieces of butter. 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 dough on a lightly floured surface with a floured rolling pin into a 13 x 11-inch rectangle. Spread softened butter evenly over the dough and then sprinkle all over with maple sugar, pressing firmly on the sugar with your palm to help it stick to the butter.
- Beginning with one long side, roll up the dough tightly, jelly-roll style. Trim both ends slightly, to remove any uneven part of the roll, then cut the roll into 10-12 slices with a sharp knife (about 1-inch wide). Place slices cut side down in prepared muffin cups. Gather any maple sugar from your work surface and sprinkle on top of rolls. Fill any empty muffin cups 1/2 full with water, to ensure even cooking.
- Bake in preheated oven with muffin tins on top of a baking sheet to catch any bubble overs, until rolls are puffed and golden, about 18 to 20 minutes. Allow to cool in the muffin tin for 10-15 minutes, then transfer to a rack to cool further.