Buttermilk-rich quick and easy delish dessert recipes from muffins, cookies to brownies

Buttermilk has multiple acids in it that make the baking and preparing process faster and if you love its taste then here are some recipes you must try. Quick delish dessert recipes for cookies, muffins and brownies are perfect to use buttermilk in, and they are technically also healthy being a fermented dairy product. All you need are your pantry staples, some baking equipment and whisk, some chocolate and you're all set.

1. Buttermilk cookies

Ingredients

• 115 gm butter
• 200 gm granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 280 gm all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 180 ml buttermilk
• Cinnamon sugar (combine cinnamon powder and granulated sugar, 1:4 ratio)

Instructions

1. Take a mixing bowl and an electric mixer, stand or a handheld one and cream the butter and sugar. It should form a light and fluffy paste. Crack an egg into it, add vanilla and beat again.
2. Take another bowl, mix flour, baking soda and salt.
3. In 3-4 batches, add this flour mixture alternating with the buttermilk. Mix after each addition. You will have a soft and sticky dough.
4. Refrigerate for 1-2 hours. Once the dough is chilled, take it out while preheating the oven to 190°C.
5. Line a cookie tray with parchment paper. Scoop the dough into little balls using a tablespoon and place on the tray keeping ample space in between each ball.
6. Sprinkle your prepared cinnamon sugar generously over each ball.
7. Bake for 10-12 minutes until they flatten and spread and the tops are pale golden.
8. Cool the cookies with the oven door ajar then remove from heat and let them cool in your kitchen.

2. Buttermilk Muffins

Ingredients

• 250 gm all-purpose flour
• 100 gm granulated sugar
• 15 gm baking powder
• ¼ tsp salt
• 1 large egg (room temperature)
• 240 ml buttermilk
• 60 gm butter (melted and cooled)
• 60 ml honey

Instructions

1. Set oven temperature to 200°C, then take a bowl. Add flour, sugar, baking powder and salt to it and combine.
2. Take another bowl and add the buttermilk, the liquid butter and honey and combine.
3. To the dry flour bowl, add the buttermilk concoction, stirring as you pour. Mix well to create the muffin batter.
4. Grease a muffin tin or use paper cups inside them. Pour the muffin batter until the tins are ¾ full.
5. Bake for 15 minutes keeping a watchful eye on them. Check with a toothpick to check if it's done, if the toothpick is sticky a few more minutes of baking will be needed.
6. Keep the oven door ajar and let the muffins cool before removing them.

3. Buttermilk brownies

Ingredients

Brownies:

• 115 gm unsalted butter
• 30 gm Cadbury cocoa powder
• 120 ml vegetable oil
• 400 gm granulated sugar
• 2 eggs
• 60 ml buttermilk
• 1/2 tsp vanilla extract
• 250 gm all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 175 gm semi-sweet chocolate chips

Frosting:

• 115 gm unsalted butter
• 120 ml buttermilk
• 30 gm Cadbury cocoa powder
• 500 gm powdered sugar
• 130 gm semi-sweet chocolate morsels

Instructions

1. Preheat oven temperature to 200°C, line a 13x9-inch baking sheet with parchment paper and set aside.
2. Take a small saucepan, add butter, oil and cocoa powder to the pan. Keep stirring as you keep the heat on medium and bring to a boil. Remove from heat and let it cool.
3. Take a large bowl, add the buttermilk, sugar, eggs and vanilla. Mix then whisk in the butter, make sure it's not hot. Add the flour, salt and baking soda. Combine them add the chocolate chips.
4. Pour the brownie batter into the baking sheet. Bake for 20 minutes.
5. Take the brownies out once done and let it cool outside.
6. While the brownies cool, prepare the frosting. Clean the saucepan and add the butter, buttermilk and cocoa powder. Keep the heat on medium and whisk the mixture until it boils. Once it does, remove from heat.
7. Take a bowl, add the add the powdered sugar and the contents of the saucepan. Mix well with an electric whisk until smooth.
8. Slather this mixture over the brownies. Sprinkle the chocolate chips over the frosting.

9. Refrigerate for 1-2 hours for the brownies to set, then cut into squares and serve.