Recipe by Stephanie Evans-Stock, Lehi Mills

Bright, Easy Muffins That Bring Fresh Raspberry Sunshine to Any Morning

There is something special about a muffin that tastes both cozy and vibrant at the same time. These simple raspberry muffins lean into that feeling with bright citrus notes, juicy berries and a soft, tender crumb that feels like a warm bakery treat with almost no effort at all.

Using a vegan muffin mix keeps the recipe wonderfully simple while allowing the raspberries and fresh orange zest to shine. With just a few added ingredients, you get muffins that feel homemade, fragrant and full of color. They bake up beautifully and make your whole kitchen smell amazing.

Whether you want a quick breakfast, an easy weekend bake or a sweet snack to share, these muffins are a perfect go to. They look impressive, taste delicious and come together in just a few minutes.

Why You’ll Love This Recipe

• Quick prep using a vegan boxed mix with fresh add ins
• Bright citrus and raspberry flavors in every bite
• Soft, tender muffins with a gorgeous bakery style finish
• Great for breakfast, brunch, snacks or gifting
• Foolproof steps for consistently perfect muffins

Simple Raspberry Muffins

---

• Author: Stephanie Evans-Stock, Lehi Mills
• Total Time: 32 minutes
• Yield: 12 muffins 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

A Sunshine Soft Muffin That Puts Fresh Raspberries Front and Center

Bright citrus and juicy raspberries transform a simple vegan muffin mix into warm, tender bakery style muffins that come together fast and taste like a homemade treat.

---

Ingredients

Scale 1x2x3x

• 1 box Lehi Mills Certified Vegan Raspberry Muffin Mix

• 1 cup water

• 1 quarter cup oil

• Juice of half an orange

• Zest of 1 orange

• 6 ounces raspberries

Cook Mode Prevent your screen from going dark

---

Instructions

1. Combine the muffin mix, water and oil in a bowl. Add the orange juice and most of the zest, then mix gently until just combined.

2. Spoon batter into greased muffin tins or liners, filling each about three quarters full.

3. Place 2 to 3 raspberries on top of each muffin and press slightly into the batter.

4. Bake at 375 degrees for 18 to 22 minutes, or until the edges are golden and a toothpick comes out clean.

5. Sprinkle with remaining orange zest and dust with powdered sugar if desired.

Notes

Add a drizzle of simple orange glaze for extra brightness

Serve warm with vegan butter or vanilla yogurt

Pair with tea, coffee or a berry smoothie for a full breakfast treat

Nutrition info is approximate.

• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Category: Breads and Baking
• Method: Bake
• Cuisine: Vegan Baking

Nutrition

• Serving Size: Per muffin
• Calories: 160kcal
• Sugar: 12g
• Sodium: 240mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 2g