Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with oven-safe liners and set aside. To prepare the muffins, mix together the flour, baking soda, cinnamon, nutmeg, allspice, and salt and set the mixture aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, and brown sugar until smooth. Add the honey and olive oil, then the eggs, one at a time, mixing until completely combined. Add the applesauce and mix well.

Alternate between adding the flour mixture and buttermilk to the butter mixture until everything is just incorporated. Set aside.

In a small bowl, mix together the cream cheese, milk, and sugar. Set aside.

In a separate small bowl, make the crumb topping by tossing together the flour, sugars, and cinnamon. Grate the frozen butter over the dry ingredients on the largest hole setting of the grater, and gently toss the grated butter pieces in the dry ingredient mixture until coated. Set aside.

Evenly distribute the muffin batter between the liners in the pan, filling them 3/4 full. Add a tablespoon of the cream cheese topping to the top center of each one. Sprinkle 1 tablespoon of the crumb topping mixture over each liner as well.

Place the pan in the oven and bake for 17-25 minutes, or until a toothpick inserted into the center of the muffin comes out relatively clean. Remove from the oven and set aside to cool completely.

Once cooled, prepare the glaze by whisking together the powdered sugar, brandy, and 1 tablespoon milk. If the glaze still feels too thick, whisk in 1 more tablespoon of milk. Drizzle the glaze over the cooled muffins and serve immediately.

Makes about 18 muffins.