18 Creamy Buttermilk Dessert Recipes Delicious

Craving something rich, tangy, and irresistibly creamy? Buttermilk is the secret ingredient that takes desserts from good to unforgettable—adding a subtle zing and velvety texture to cakes, pies, and frostings alike. Whether you’re whipping up a last-minute treat or planning a showstopping bake, these 18 luscious buttermilk dessert recipes promise to delight every sweet tooth. Ready to dive in? Let’s get mixing!

Buttermilk Panna Cotta with Berry Compote

Silky, tangy buttermilk panna cotta meets a vibrant berry compote in this elegant yet fuss-free dessert—perfect for impressing guests without spending hours in the kitchen.

Ingredients

• 1 1/2 cups heavy cream
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 1 packet (2 1/4 tsp) unflavored gelatin
• 1 1/2 cups buttermilk
• 2 cups mixed berries (strawberries, raspberries, blueberries)
• 2 tbsp honey
• 1 tbsp lemon juice

Instructions

1. Bloom gelatin: Sprinkle 1 packet gelatin over 1/4 cup cold water in a small bowl; let sit 5 minutes until softened.
2. Heat cream mixture: In a saucepan, combine 1 1/2 cups heavy cream and 1/2 cup sugar. Warm over medium heat, stirring, until sugar dissolves (3–4 minutes). Remove from heat; whisk in 2 tsp vanilla and bloomed gelatin until fully dissolved.
3. Add buttermilk: Stir in 1 1/2 cups buttermilk. Divide mixture among 6 ramekins; chill 4 hours or until set.
4. Make compote: While chilling, simmer 2 cups mixed berries, 2 tbsp honey, and 1 tbsp lemon juice in a saucepan over medium-low heat, crushing lightly, until syrupy (8–10 minutes). Cool to room temperature.
5. Serve: Run a knife around each panna cotta, invert onto plates, and top with compote.

The buttermilk’s subtle tang balances the cream’s richness, while the compote adds a juicy burst—no one will guess how simple it is!

Tip: For cleaner unmolding, dip ramekins in hot water for 5 seconds before inverting.

Classic Buttermilk Pie with a Flaky Crust

This old-fashioned buttermilk pie is the perfect balance of tangy and sweet, with a melt-in-your-mouth custard nestled in a buttery, flaky crust.

Ingredients

• 1 9-inch unbaked pie crust (homemade or store-bought)
• 1 1/2 cups granulated sugar
• 3 tbsp all-purpose flour
• 1/2 cup unsalted butter, melted and slightly cooled
• 3 large eggs
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp ground nutmeg

Instructions

1. Preheat oven to 350°F. Fit the pie crust into a 9-inch pie dish and crimp the edges decoratively. Set aside.
2. In a large bowl, whisk together 1 1/2 cups granulated sugar and 3 tbsp flour until no lumps remain. Add 1/2 cup melted butter and whisk until smooth.
3. Beat in the eggs one at a time, then stir in 1 cup buttermilk, 1 tsp vanilla extract, 1/4 tsp salt, and 1/4 tsp nutmeg until fully combined.
4. Pour the filling into the unbaked crust. Bake for 45–50 minutes, until the edges are set but the center still has a slight jiggle (it will firm up as it cools).
5. Let cool completely on a wire rack before slicing. Serve at room temperature or chilled.

The magic of this pie lies in its simplicity—the buttermilk gives the custard a subtle tang that cuts through the richness, while the nutmeg adds just a whisper of warmth.

Tip: For extra flakiness, freeze your pie crust for 15 minutes before blind-baking or filling.

Buttermilk Chocolate Cake with Ganache Frosting

This rich, moist chocolate cake gets its tender crumb from tangy buttermilk, topped with a silky ganache that’s pure indulgence.

Ingredients

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 cups granulated sugar
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 1 cup heavy cream
• 8 oz semisweet chocolate, finely chopped

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Whisk together 1 ¾ cups flour, ¾ cup cocoa powder, 1 ½ tsp baking powder, 1 ½ tsp baking soda, 1 tsp salt, and 2 cups sugar in a large bowl.
3. Add eggs, 1 cup buttermilk, ½ cup oil, and 2 tsp vanilla. Beat on medium speed for 2 minutes. Stir in 1 cup boiling water (batter will be thin).
4. Divide batter evenly between pans. Bake for 30–35 minutes until a toothpick comes out clean. Cool completely.
5. For ganache, heat 1 cup heavy cream until steaming. Pour over 8 oz chopped chocolate; let sit 5 minutes, then whisk until smooth. Cool until spreadable.
6. Frost cake layers with ganache, stacking as you go.

The boiling water deepens the chocolate flavor, while the ganache sets into a glossy, fudgy blanket—no fussy buttercream required!

Tip: For clean slices, chill the frosted cake 20 minutes before cutting.

Lemon Buttermilk Pound Cake

This bright, tender pound cake is a sunny delight—perfect with tea or as a simple dessert that lets the tangy buttermilk and lemon duo shine.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk, room temperature
• 2 tbsp lemon zest (from about 2 lemons)
• 1/4 cup fresh lemon juice

Instructions

1. Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, beat 1 cup butter and 2 cups sugar on medium speed until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Stir in 1 tsp vanilla.
3. In a separate bowl, whisk together flour, 1/2 tsp baking soda, and 1/2 tsp salt. Alternate adding the dry ingredients and 1 cup buttermilk to the butter mixture, beginning and ending with flour. Fold in 2 tbsp lemon zest and 1/4 cup lemon juice.
4. Pour batter into the prepared pan. Bake for 55–65 minutes, until a toothpick inserted comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack.

The buttermilk keeps this cake irresistibly moist, while the lemon adds a refreshing zing that’s never overpowering.

Tip: For extra lemony flair, brush the warm cake with a glaze of 1 cup powdered sugar and 2 tbsp lemon juice.

Buttermilk Chess Bars with Pecans

These buttery, custardy chess bars strike the perfect balance between rich and tangy, with a satisfying crunch from toasted pecans.

Ingredients:

• 1 cup (2 sticks) unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1/4 cup buttermilk
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 tsp salt
• 1 cup chopped pecans, toasted
• Powdered sugar, for dusting

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. Whisk together melted butter and 2 cups granulated sugar in a large bowl until smooth. Beat in eggs one at a time, then stir in 1/4 cup buttermilk and 1 tsp vanilla extract.
3. Fold in 1 1/2 cups flour and 1/4 tsp salt just until combined (don’t overmix). Gently stir in toasted pecans.
4. Pour batter into prepared dish and bake for 35–40 minutes, until the edges are golden and the center barely jiggles.
5. Cool completely, then dust with powdered sugar before slicing.

The magic here? The buttermilk adds a subtle tang that cuts through the sweetness, making these bars dangerously snackable.

Tip: Toast pecans in a dry skillet over medium heat for 3–4 minutes to deepen their flavor before folding into the batter.

Buttermilk Blueberry Cobbler

This cozy buttermilk blueberry cobbler is a summer stunner—juicy berries bubble under a tender, biscuit-like topping that’s just sweet enough to balance the tart fruit.

Ingredients:

• 4 cups fresh blueberries
• 1/2 cup granulated sugar, divided
• 1 tbsp lemon juice
• 1 tsp cornstarch
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup buttermilk
• 4 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 tbsp turbinado sugar (for sprinkling)

Instructions:

1. Preheat oven to 375°F. In a 9-inch baking dish, toss blueberries with 1/4 cup granulated sugar, lemon juice, and cornstarch until evenly coated.
2. In a bowl, whisk flour, remaining 1/4 cup granulated sugar, baking powder, and salt. Stir in buttermilk, melted butter, and vanilla until just combined (batter will be thick).
3. Drop spoonfuls of batter over blueberries, leaving small gaps for steam to escape. Sprinkle with turbinado sugar.
4. Bake for 35–40 minutes until topping is golden and fruit juices bubble at the edges. Cool 10 minutes before serving.

The buttermilk adds a subtle tang to the fluffy topping, making it the perfect contrast to the jammy blueberries. Tip: For extra richness, serve warm with a scoop of vanilla ice cream.

Buttermilk Ice Cream with Caramel Swirl

This tangy-sweet treat is like sunshine in a bowl—creamy buttermilk ice cream swirled with rich caramel for a dessert that’s refreshing and indulgent all at once.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup granulated sugar
• 1 1/2 cups buttermilk (well-shaken)
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract
• 1/2 cup store-bought or homemade caramel sauce (warmed slightly for easy swirling)

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and 1 cup granulated sugar. Warm over medium heat, stirring occasionally, until the sugar dissolves (about 3–4 minutes). Do not boil.
2. Remove from heat and whisk in the buttermilk, 1/4 tsp fine sea salt, and 1 tsp vanilla extract. Let cool to room temperature, then cover and chill for at least 4 hours (or overnight).
3. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
4. Layer the soft ice cream into a freezer-safe container, alternating with dollops of 1/2 cup caramel sauce. Use a knife to gently swirl—don’t overmix!
5. Freeze for 4–6 hours, or until firm. Let sit at room temperature for 5 minutes before scooping.

The magic here? The buttermilk’s subtle tang cuts through the caramel’s sweetness, making each spoonful perfectly balanced.

Tip: For extra texture, sprinkle flaky sea salt over the caramel swirls before freezing.

Buttermilk Banana Pudding with Vanilla Wafers

This creamy, dreamy pudding layers ripe bananas and vanilla wafers with a tangy buttermilk custard—it’s nostalgia in every spoonful.

Ingredients

• 1 (14 oz) can sweetened condensed milk
• 1 ½ cups cold water
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 cup buttermilk, well-shaken
• 2 cups heavy cream
• 1 tsp vanilla extract
• 4 ripe bananas, sliced
• 1 (11 oz) box vanilla wafers

Instructions

1. In a large bowl, whisk together the sweetened condensed milk and cold water until smooth. Add the pudding mix and whisk for 2 minutes until thickened. Stir in the buttermilk and vanilla extract. Cover and chill for 10 minutes.
2. In another bowl, beat the heavy cream with a hand mixer until stiff peaks form, about 3–4 minutes. Gently fold the whipped cream into the pudding mixture until fully combined.
3. In a 9×13-inch dish, layer half the vanilla wafers, followed by half the banana slices. Spread half the pudding mixture evenly over the bananas. Repeat layers once more, ending with pudding.
4. Cover and refrigerate for at least 4 hours (or overnight) to let the wafers soften into cake-like layers.

The magic happens as the wafers soak up the custard, turning each bite into a melt-in-your-mouth delight. Serve chilled with extra wafers for crunch!

Tip: For extra flair, toast a handful of vanilla wafers and crumble them over individual servings just before serving.

Buttermilk Cheesecake with Strawberry Glaze

This creamy buttermilk cheesecake is a dreamy twist on the classic, topped with a glossy strawberry glaze that adds just the right touch of fruity sweetness.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups fresh strawberries, hulled and chopped
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Prep the crust: Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter. Press into a 9-inch springform pan and bake at 350°F for 8 minutes. Cool slightly.
2. Make the filling: Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, then mix in 1 cup buttermilk, 1 tsp vanilla, and 1/4 tsp salt. Pour over crust.
3. Bake: Bake at 325°F for 50–55 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 4 hours.
4. Make the glaze: Simmer 1 1/2 cups strawberries, 1/4 cup sugar, and 1 tbsp lemon juice for 5 minutes. Stir in cornstarch slurry; cook 2 minutes until thickened. Strain and cool slightly before spreading over cheesecake.

The buttermilk adds a subtle tang that balances the richness of the cheesecake, while the fresh strawberry glaze keeps it light and vibrant. Tip: For clean slices, dip your knife in hot water before cutting each piece.

Buttermilk Donuts with Cinnamon Sugar

These fluffy buttermilk donuts are fried to golden perfection, then rolled in a cozy blanket of cinnamon sugar—pure comfort in every bite!

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• Vegetable oil, for frying
• 1/2 cup granulated sugar (for coating)
• 1 tbsp ground cinnamon (for coating)

Instructions

1. In a large bowl, whisk together 2 cups flour, 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp salt, and 1/2 tsp nutmeg.
2. In another bowl, whisk 3/4 cup buttermilk, 1 egg, 2 tbsp melted butter, and 1 tsp vanilla until smooth. Pour into dry ingredients and stir just until combined (don’t overmix).
3. Heat 2 inches of vegetable oil in a heavy pot to 350°F. Drop tablespoon-sized scoops of batter into the oil (work in batches). Fry for 2–3 minutes per side until deep golden. Drain on paper towels.
4. Mix 1/2 cup sugar and 1 tbsp cinnamon in a shallow bowl. Roll warm donuts in the mixture to coat.

The magic here? The buttermilk keeps these donuts tender inside while the nutmeg adds a subtle warmth—no one will guess they’re homemade!

Tip: For extra-fluffy donuts, let the batter rest 10 minutes before frying.

Buttermilk Peach Sorbet

This tangy-sweet sorbet is like summer in a bowl—creamy from buttermilk yet refreshingly light, with ripe peaches stealing the show.

Ingredients:

• 4 cups peeled, pitted, and chopped ripe peaches (about 6 medium peaches)
• 1 cup granulated sugar
• 1 cup buttermilk, well-shaken
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine peaches, 1 cup sugar, 1 cup buttermilk, 2 tbsp lemon juice, 1 tsp vanilla, and a pinch of salt. Blend until completely smooth, about 1 minute.
2. Pour the mixture into a 9×13-inch metal baking dish and freeze for 1 hour. Use a fork to scrape and stir the edges (it’ll start freezing there first). Repeat scraping every 30 minutes until uniformly slushy, about 3–4 hours total.
3. Once fully frozen but still scoopable (like firm ice cream), transfer to an airtight container and freeze for up to 2 weeks. Let soften at room temperature for 5 minutes before serving.

The buttermilk adds a subtle richness that balances the peaches’ sweetness, while the no-churn method keeps it fuss-free. Serve in hollowed-out peach halves for a pretty presentation!

Tip: For extra peach flavor, swap 1/4 cup of the sugar with peach jam—just blend it in with the fresh fruit.

Buttermilk Pumpkin Spice Cookies

These tender, cake-like cookies are infused with cozy pumpkin spice and a hint of tangy buttermilk—perfect with a cup of coffee or tucked into lunchboxes for a sweet surprise.

Ingredients:

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup pumpkin puree
• 1/4 cup buttermilk
• 1 large egg
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1/2 cup softened butter and 3/4 cup sugar until fluffy. Mix in 1/2 cup pumpkin puree, 1/4 cup buttermilk, 1 egg, and 1/2 tsp vanilla until smooth.
3. Whisk together 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 1/2 tsp pumpkin pie spice. Gradually fold into the wet ingredients until just combined.
4. Drop dough by rounded tablespoons onto baking sheets, spacing 2″ apart. Bake for 12–14 minutes until edges are lightly golden and centers spring back when touched.
5. Cool on sheets for 5 minutes, then transfer to a wire rack.

The buttermilk keeps these cookies irresistibly moist, while the pumpkin spice adds warmth without overpowering—a balanced treat that’s just sweet enough.

Tip: For extra flair, drizzle with a simple powdered sugar glaze (1/2 cup powdered sugar + 1 tbsp milk) while still slightly warm.

Buttermilk Raspberry Tart

This dreamy tart balances tangy buttermilk custard with sweet-tart raspberries for a dessert that’s as pretty as it is irresistible.

Ingredients:

• 1 ½ cups all-purpose flour
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 3 tbsp ice water
• 1 cup buttermilk
• ½ cup sour cream
• ⅓ cup honey
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups fresh raspberries
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Make the crust: Pulse flour, sugar, and salt in a food processor. Add butter and pulse until pea-sized crumbs form. Drizzle in ice water until dough clumps. Press into a 9-inch tart pan and freeze 15 minutes.
2. Preheat oven to 375°F. Blind-bake crust with pie weights for 20 minutes until edges are golden. Cool slightly.
3. Prepare filling: Whisk buttermilk, sour cream, honey, eggs, and vanilla until smooth. Pour into crust and bake 25 minutes until set but slightly jiggly.
4. Arrange raspberries over warm tart. Cool completely, then dust with powdered sugar.

The magic here? The custard firms up just enough to slice neatly, but stays lusciously creamy against the crisp crust.

Tip: For clean slices, chill the tart 1 hour before serving—the custard sets further for picture-perfect wedges.

Buttermilk Caramel Flan

This silky-smooth flan gets a tangy twist from buttermilk, balancing the rich caramel in the most delightful way—perfect for impressing guests or treating yourself!

Ingredients:

• 1 cup granulated sugar
• 4 large eggs
• 1 (14 oz) can sweetened condensed milk
• 1 1/2 cups buttermilk
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Prep the caramel: Heat 1 cup sugar in a small saucepan over medium heat, stirring constantly until melted and amber-colored (about 8–10 minutes). Immediately pour into a 9-inch round baking dish, tilting to coat the bottom evenly. Let cool while you make the custard.
2. Blend the custard: In a blender, combine eggs, sweetened condensed milk, buttermilk, 1 tsp vanilla extract, and 1/4 tsp salt. Blend until smooth (about 30 seconds). Pour over the hardened caramel.
3. Bake: Place the dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish. Bake at 350°F for 50–55 minutes, until the center jiggles slightly but is set.
4. Chill: Cool to room temperature, then refrigerate for at least 4 hours (or overnight). To serve, run a knife around the edges and invert onto a plate.

The buttermilk adds a subtle tang that cuts through the sweetness, making this flan luxuriously creamy without being cloying. It’s a showstopper with minimal effort!

Tip: For clean slices, dip your knife in hot water before cutting each piece.

Buttermilk Almond Biscotti

These Buttermilk Almond Biscotti are delightfully crisp with a subtle tang and nutty crunch—perfect for dunking in coffee or gifting in a pretty jar.

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup buttermilk
• 1 large egg
• 1 tsp vanilla extract
• 1 cup whole almonds, lightly toasted

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups flour, 1 cup sugar, 1 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, whisk 1/2 cup buttermilk, 1 egg, and 1 tsp vanilla. Pour into dry ingredients, stirring until just combined. Fold in 1 cup almonds.
4. Divide dough in half. Shape each into a 10-inch log on the baking sheet, spacing them 3 inches apart. Bake for 25 minutes until firm.
5. Cool for 15 minutes, then slice diagonally into 1/2-inch pieces. Lay slices cut-side down and bake 10 more minutes per side until golden and crisp.

The buttermilk adds a tender crumb without making these biscotti overly dense—ideal for those who prefer a lighter twist on the classic.

Tip: For extra flavor, brush the logs with melted butter before the first bake.

Buttermilk Apple Fritters

These golden, crispy fritters are packed with tender apple chunks and a hint of cinnamon—perfect for a cozy weekend treat.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup buttermilk
• 1 large egg
• 1 tsp vanilla extract
• 1 cup finely diced apple (about 1 medium apple)
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions:

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp ground cinnamon, and 1/4 tsp salt.
2. In another bowl, beat 1/2 cup buttermilk, 1 large egg, and 1 tsp vanilla extract until smooth. Pour into the dry ingredients and stir until just combined. Fold in 1 cup diced apple.
3. Heat 2 inches of vegetable oil in a deep skillet to 350°F. Drop heaping tablespoons of batter into the oil (work in batches) and fry for 2–3 minutes per side, until deep golden brown. Drain on paper towels.
4. Dust warm fritters generously with powdered sugar before serving.

The buttermilk keeps these fritters light and fluffy, while the caramelized apple bits add little pockets of sweetness in every bite.

Tip: For extra crunch, toss the diced apple in a bit of flour before folding it into the batter—this helps prevent sinking during frying.

Buttermilk Coconut Macaroons

These chewy, golden macaroons get a subtle tang from buttermilk, making them irresistibly tender with a crisp exterior.

Ingredients

• 3 cups sweetened shredded coconut
• 2/3 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 tsp salt
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 2 large egg whites

Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, 2/3 cup sugar, 1/3 cup flour, and 1/4 tsp salt until combined.
3. Stir in 1/2 cup buttermilk and 1 tsp vanilla until the coconut is evenly moistened.
4. In a separate bowl, beat egg whites to stiff peaks. Gently fold into the coconut mixture.
5. Drop 2-tbsp mounds onto the baking sheet, spacing them 1 inch apart. Bake for 20–22 minutes until edges are golden and tops are set.

The buttermilk keeps these macaroons moist for days, while the egg whites give them a delicate lift—no dense coconut bricks here!

Tip: For extra flair, drizzle cooled macaroons with melted dark chocolate.

Buttermilk Chocolate Chip Muffins

These buttermilk chocolate chip muffins are the ultimate breakfast treat—tender, lightly tangy, and packed with melty chocolate in every bite.

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted and cooled
• 1 large egg
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 2 cups flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, whisk buttermilk, melted butter, egg, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients and stir just until combined (a few lumps are okay). Fold in 1 cup chocolate chips.
5. Divide batter evenly among muffin cups (they’ll be about 3/4 full). Bake for 18–20 minutes, until tops spring back when lightly pressed.

The buttermilk keeps these muffins incredibly moist while balancing the sweetness—perfect for when you crave something cozy but not overly rich.

Tip: For extra bakery-style tops, sprinkle a pinch of coarse sugar on the batter before baking.

Conclusion

With 18 luscious buttermilk desserts to choose from, there’s something here for every sweet tooth! Whether you’re craving a classic pie or a cozy cake, these creamy treats are sure to delight. Give them a try, and don’t forget to share your favorites in the comments—or pin this roundup to your dessert board for later. Happy baking!