We’re here to bring you an almost-from-scratch raspberry muffins recipe by our VP of Marketing, Stephanie Evans-Stock! This recipe uses our Plant-Based Raspberry Muffin Mix and some easy ingredients that you probably already have in your fridge: oil, fresh raspberries, and an orange. You could also use our Original Raspberry Muffin Mix if you’d like!
Our raspberry muffins are already so delicious that you don’t even need to add anything to the mix, but you’ll love them even more with a few squeezes of orange juice and a handful or orange zest! The orange pairs so beautifully with tangy raspberry and sweet muffin.
Make this recipe and everyone will believe they’re homemade—we promise!
Our Plant-Based Raspberry Muffin Mix is Certified Vegan, meaning it is 100% free of animal products or byproducts. That means that the mix is egg and dairy free! So don’t be afraid to make these for your lactose intolerant child or vegan friend!
Try out this recipe and let us know what you think. Post a photo on social media and tag us @lehimills and use #LehiFamily. We would love to share your photo!
Almost-From-Scratch Raspberry Muffins by Stephanie Evans-Stock
- 1 box Vegan Raspberry Muffin Mix
- 1 cup water
- ¼ cup oil
- Juice of ½ orange
- Zest of 1 orange
- 6 oz raspberries
Mix the contents of the package with the water and oil. Add the fresh orange juice and almost all of the zest. Mix until just combined.
Spoon into greased muffin tins or paper muffin liners. Fill each one ¾ of the way full. Place 2-3 on top of each muffin. Push each raspberry part way into the muffin mix.
Bake at 375° for 18-22 minutes or until golden on the edges. Test with a toothpick to make sure that they’re fully cooked inside. The toothpick should come out clean when tested. Top with more orange zest and dust with powdered sugar for a beautiful, delicious, and easy treat! Enjoy!