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


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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)

How to Make Autumn Harvest Muffins


  • 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!

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About Autumn Harvest Muffins

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

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