Blueberry Muffin Cake Pops
Servings: 15 cake pops
Calories: 358kcal
Ingredients
Cake Balls
- 18 mini blueberry muffins homemade or from the bakery
- ⅛ cup cream cheese frosting
Vanilla Coating & Streusel Topping
- 1 pound of vanilla almond bark
- 1 cup flour
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- ½ cup butter melted
- Cake Pop Sticks
Instructions
Cake Balls
- Break up mini muffins and place in the mixing bowl of a stand mixer.
- Add the cream cheese frosting and mix on high until combined. It will be the consistency of play dough. Knead into a ball.
- Scoop dough out with a large cookie scoop and form into a ball.
- Place in the refrigerator for 1 hour to chill for dipping.
Vanilla Coating & Streusel Topping
- In a medium bowl, combine flour, sugar, brown sugar, cinnamon, and melted butter. Whisk until it forms small crumbles.
- Place your almond bark in a microwave safe bowl and microwave in 1 minute intervals, stirring after each, until smooth.
- Dip the end of a cake pop stick in the melted bark and push it into the center of the cake ball. Let it set until hardened.
- Once the bark is set, dip the rest of the cake pop into the melted almond bark and shake off the excess. Set down gently on a parchment paper-lined baking sheet.
- Immediately sprinkle with the homemade streusel.
- Let harden before serving.
Notes
STORE/FREEZE
Store in an airtight container in the refrigerator for up to 1 week.
Freeze them in a freezer-safe container for up to 2 months. Thaw them in the fridge overnight.
Nutrition
Calories: 358kcal | Carbohydrates: 47g | Protein: 1g | Fat: 18g | Saturated Fat: 17g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 128mg | Potassium: 19mg | Fiber: 1g | Sugar: 37g | Vitamin A: 189IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 1mg
