Apple Cider Berry Muffins
Apple Cider Berry Muffins and the perfect recipe that tastes like fall in one bite! Enjoy for breakfast, as a snack or even dessert.
We have officially entered the ‘let’s bake and put apple cider on everything!’ season and I am LOVING it!
One of the greatest fall moments is walking into your friends or family’s home and immediately being taken by the enveloping aroma of sweet baked goods coming out of the oven.
Heavenly.
And we’re capturing the essence of that quintessential fall moment with these delicious apple cider and berry muffins!
Infused with classic fall spices like cinnamon and nutmeg, these muffins also surprise us with a gooey sweetness from the mixed California Giant Berries!
The mix of berries keeps the muffins moist and tender, while adding a depth of flavor - creating even more intrigue with every bite.
And you know we can’t stop there…
Let’s bring it home with a decadent streusel topping!
A perfect fusion of a fluffy, gooey center and a crispy, crumbly streusel makes these muffins pure perfection.
Taste for yourself and and let us know if you managed to save any for your friends or neighbors.
They are that good ;)
Happy holidays!
xx Marie
A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Berries Are All Year Long!
Fall Apple Cider Mixed Berry Muffin
Makes 12 muffins
For the Muffins:
1 cup apple sauce
1 cup brown or coconut sugar
1/3 cup olive oil or canola oil
2 eggs
1 & 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp clove powder
1 & 1/2 cup mixed California Giant Berries - strawberries, raspberries, blackberries and blueberries
Pinch of sea salt
For the Streusel Topping:
1/3 cups all-purpose flour
2 tbsp brown sugar
1 tsp ground cinnamon
Dash of allspice
2 tbsp 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.
