I'm always trying to think of different ways to use staples that I always have in my house to create recipes. the classic salty and sweet combination is always a winner so why not use salty, buttery crackers as an ingredient in a crumb topping? I had to actually change many things in this receipe to suit the ingredients I had on hand. I made these muffins over a year ago but never got around to posting it so I decided to make it again and take new pictures. The original recipe called for butter, yogurt and graham crackers so naturally I subbed in oil, sour cream and Club crackers. I added more sugar to the crumb topping to cut the savory aspect of the crackers a bit and these little muffins were soooooo delicious. Much better than the original recipe. They were literally gone in minutes. I guess I need to double the recipe next time :)
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup applesauce
1/2 cup sour cream
1 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 tablespoons melted butter
1 1/2 cups crackers, crushed into find crumbs.
(You can use any delicate salted crackers such as Club or Ritz crackers)
1/4 cup brown sugar
Preheat oven to 350 degrees F. In a large bowl beat together sugar, eggs and oil. Add applesauce, sour cream and vanilla to the egg mixture and combine well. In a separate bowl mix together flour, salt, baking soda and cinnamon. Add dry ingredients to the wet ingredients a little at a time until fully combined.
For the crumb topping. Add crushed crackers, brown sugar and melted butter to a bowl and combine until all the crackers are moist and the mixture resembles a crumb topping.
Spoon muffin batter by a heaping tablespoonful into a greased mini muffin tin and then top with a generous teaspoon full of cracker crumbs. Bake in preheated oven for 15 minutes. Cool before removing from muffin tins.