Autumn Harvest Muffins

Raquel Beltz


This recipe is an adaptation from a recipe posted by Teresa Jacobson. I have tweaked and adjusted to create a more robust flavor with a nod to apple pie.

★★★★★ 2 votes
10 Min
10 Min


2 c
2 Tbsp
cinnamon (more or less to taste)
1 tsp
ginger (more or less to taste)
1 tsp
nutmeg (more or less to taste)
1 Tbsp
apple pie spice (optional) (more or less to taste)
1/2 c
vanilla yogurt
1 tsp
apple flavoring
1/2 c
ginger ale
1/2 c
apple pieces/almond slivers mixed


2 Tbsp
real butter
1/2 tsp
apple flavoring
1/2 tsp
almond extract
1 c
powdered sugar (more or less for consistency)
2 Tbsp
half and half (more or less for consistency)


1Preheat oven to 450° F. Spray muffin or mini muffin pans liberally with a butter flavored spray.
2In a large bowl, combine Bisquick, cinnamon, nutmeg and ginger. Add yogurt and stir just until blended. Add ginger ale and stir until well mixed.
3Fold in mixture of apple pieces and slivered almonds (optional).
4Scoop heaping spoonfuls into prepared muffin pans (regular or mini). As this is a stiff dough, you can fill a bit fuller than you would normally fill a muffin pan,
5Bake at 450° for 10 minutes.
6While muffins are baking, prepare the icing.
7Cut 2 tablespoons of room temperature butter into 1 cup of powdered (confectioner's) sugar.
8Add almond and apple flavoring. Blend well. Add half and half and stir until smooth. (You may need to adjust powdered sugar and/or half and half) Microwave for 10 seconds to create perfect drizzle.
9Remove muffins from oven. Place on serving tray while still very warm and drizzle with the apple almond icing.
10Serve while still warm. These are great paired with homemade apple butter. YUMMY!

About Autumn Harvest Muffins

Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy