Mulberry Muffin Recipe

Mulberry Muffin Recipe, A Taste of Organic Maremma

There’s something wonderfully nostalgic about the sweet scent of muffins baking in the oven. Add mulberries—those often-overlooked, sun-kissed berries—to the mix, and you have a rustic, wholesome treat that feels like home. At Tenuta Le Mandorlaie, nestled in the heart of Maremma, Tuscany, we’re passionate about creating recipes that celebrate local, organic ingredients and sustainable living. This Mulberry Muffin recipe is no exception.

Made with love, simplicity, and nature’s goodness, this muffin recipe is more than just a sweet indulgence—it’s a reflection of our philosophy: know what you eat and enjoy food as it was meant to be—pure, nourishing, and made with respect for the land.

Why Mulberries?

If you’ve ever wandered past a mulberry tree in early summer, you know the joy of plucking these deep purple berries straight from the branches. Their taste? Somewhere between blackberries and figs, with a slightly floral finish. Mulberries are packed with nutrients—vitamin C, iron, antioxidants, and fiber—making them a delicious and healthy addition to your diet.

In Maremma, where the pace of life is slower and deeply connected to the land, mulberries grow wild in the countryside. At Tenuta Le Mandorlaie, they flourish alongside olive trees and vineyard rows, nurtured by organic farming methods and untouched by synthetic chemicals. Our guests often discover the mulberry trees while exploring the estate or cycling through the surrounding landscape. The idea for this recipe was born on one such walk, a basket of mulberries in hand and the promise of something sweet.

A Philosophy Baked Into Every Muffin

Before we get into the details of the recipe, let’s pause for a moment to consider the importance of knowing what you eat. At Tenuta Le Mandorlaie, this isn’t just a catchphrase—it’s a way of life. We farm organically, without pesticides, herbicides, or artificial fertilizers. We let nature do its work and we respect the balance of the ecosystem.

When you pick mulberries by hand, mill your own flour from ancient grains, or use fresh organic milk and free-range eggs from local farms, you taste the difference. You feel the connection. Food becomes more than fuel—it becomes a celebration of place, season, and sustainability.

This mulberry muffin recipe carries all of that. Every bite is a reminder of Tuscany’s generous land, the sunshine of Maremma, and the dedication of those who choose to grow food responsibly.

Mulberry Muffin Recipe from Tenuta Le Mandorlaie

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 40 minutes
• Servings: 12 muffins

Ingredients

• 1 ¾ cups (220g) organic all-purpose flour (or whole grain flour for a nuttier texture)
• ½ cup (100g) raw organic cane sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp fine sea salt
• 1 tsp cinnamon (optional but recommended)
• 1 cup fresh mulberries (or frozen, thawed and drained)
• 2 large organic eggs
• ¾ cup whole organic milk (or oat/almond milk for a dairy-free version)
• ½ cup organic olive oil (we use our very own extra virgin olive oil from Tenuta Le Mandorlaie)
• Zest of 1 organic lemon (adds brightness and balances the sweetness)

Instructions

Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with biodegradable paper liners or grease with olive oil.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

In a separate bowl, beat the eggs, then mix in the milk, olive oil, vanilla extract, and lemon zest.

Pour the wet ingredients into the dry mixture and stir gently until just combined. Do not overmix—this keeps the muffins light and fluffy.

Carefully fold in the mulberries using a spatula. Try to avoid crushing them too much to keep a nice swirl of berry throughout the muffins.

Spoon the batter evenly into the muffin cups, filling each about ¾ full.

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.

Let the muffins cool for 5 minutes in the tin, then transfer to a wire rack to cool completely (if you can wait that long!).

Tips from Maremma’s Organic Kitchen

Make It Your Own: Substitute mulberries with wild blackberries, blueberries, or chopped figs if mulberries aren’t in season where you live.

Add Crunch: Top with crushed walnuts, sunflower seeds, or oats for added texture and a rustic look.

Sweeten Naturally: Swap raw cane sugar for honey or maple syrup for a deeper, more complex flavor.

Cooking with Organic Extra Virgin Olive Oil

At Tenuta Le Mandorlaie, we believe that great food starts with exceptional ingredients, and that includes olive oil. Our organic extra virgin olive oil is cold-pressed on-site, full of rich polyphenols and bold flavors that elevate even the simplest recipes.

Using olive oil in muffins instead of butter not only adds a Tuscan touch but also infuses the muffins with a soft, moist texture and a subtle fruity flavor. It’s also a heart-healthy alternative rich in antioxidants and monounsaturated fats.

The olive oil used in this mulberry muffin recipe comes from our own grove, where ancient olive trees thrive under the Maremma sun, their roots deep in mineral-rich soil. It’s the same oil we drizzle over salads, use in marinades, and share with guests as a part of our commitment to organic farming and sustainable living.

Why We Care About Organic Farming

Organic farming is more than a certification; it’s a mindset and a responsibility. At Tenuta Le Mandorlaie, everything we grow—grapes, olives, herbs, and fruit—is cultivated with respect for the soil, water, and surrounding biodiversity.

We farm without synthetic chemicals, we encourage beneficial insects, and we rotate crops to keep the land fertile and balanced. The result is produce that not only tastes better but is better for you and the planet.

When you choose to cook with organic ingredients, you’re making a conscious decision to nourish your body and protect the Earth. You’re saying no to residues, additives, and hidden toxins. You’re saying yes to food that is honest, traceable, and real.

From Our Kitchen to Yours

This mulberry muffin recipe is perfect for breakfast, brunch, or an afternoon treat. Enjoy it with a cappuccino, a glass of chilled white wine from a local Maremma vineyard, or just a moment of silence under a Tuscan olive tree. These muffins freeze well too, so you can make a batch and save some for later.

When guests stay at our Lavender Cottage at Tenuta Le Mandorlaie, nestled among our vines and olive trees, they’re often welcomed with a basket of seasonal treats. These muffins are a favorite—simple, soulful, and a taste of what makes Maremma so special.

Whether you’re baking in a rustic Tuscan kitchen or a modern city apartment, we hope this recipe brings a bit of countryside charm and sunshine to your day.

Knowing What You Eat, A Return to Simplicity

We live in a world of labels, barcodes, and processed shortcuts. But there’s a quiet revolution happening in kitchens around the world—a return to knowing what you eat. It’s about growing herbs on your windowsill, supporting local farmers, reading ingredient lists, and learning the story behind your food.

When you bake these mulberry muffins, you’re not just filling your home with sweet aromas. You’re taking part in that movement. You’re choosing fresh over fast, seasonal over synthetic, and real over refined.

At Tenuta Le Mandorlaie, we invite you to slow down, explore flavors, and reconnect with food that tells a story. Let your kitchen become a canvas for the land, the seasons, and the ingredients that surround you.

Visit Us in Maremma

If you ever find yourself in Tuscany, come and visit us. Walk through our antique vineyard, pick wild mulberries in summer, or harvest olives in the fall. Stay in Lavender Cottage, breathe in the fresh country air, and experience firsthand how food, farming, and nature come together in harmony.

Until then, bake with intention, eat with gratitude, and savor every bite.