Fall Apple Cider Mixed Berry Muffin

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Savor the cozy essence of fall with every bite of these Fall Apple Cider Mixed Berry Muffins! Infused with warm flavors of cinnamon, nutmeg, and clove, and sweetened with California Giant berries, these muffins are an autumn must-try!


    For the Muffins:

  • 1 cup apple sauce
  • 1 cup brown or coconut sugar
  • ⅓ cup olive oil or canola oil
  • 2 eggs
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon clove powder
  • 1½ cup mixed California Giant strawberries, raspberries, blackberries and blueberries
  • Pinch of sea salt
  • For the Streusel Topping:

  • ⅓ cups all-purpose flour
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • Dash of allspice
  • 2 tablespoons cold unsalted butter, rubbed


      • Start by preheating the oven to 350F.
      • In a medium bowl, whisk together the apple sauce, sugar, oil, and eggs.
      • In another bowl, whisk the dry ingredients together - the flour, baking soda, powder, spices and sea salt.
      • Now pour 1/3 of the flour mixture into the wet batter - repeat until both mixtures have combined.
      • Gently fold in the berries - careful not to break them. Evenly pour the batter into lined muffin tins.
      • In a small bowl, combine the streusel topping ingredients, and use your fingers to mix it all together creating a crumble like texture. 
      • Evenly sprinkle on top of each muffin.
      • Pop the muffins into the oven and cook for 20-24 minutes or until the center is fully cooked.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!