Preheat oven to 375°F. Line a 12-cup muffin pan with liners.

Make crumb topping: In a bowl, whisk together flour, brown sugar, cinnamon, cardamom, and salt. Stir in melted butter until crumbly. Set aside.

Dry ingredients: In another bowl, whisk flour, baking powder, and cinnamon.

Cream butter & sugar: In a stand mixer, beat butter, white sugar, and brown sugar for 2–3 minutes until light and fluffy.

Add eggs one at a time, then mix in buttermilk, sour cream, and vanilla extract.

Add dry ingredients to wet ingredients on low speed just until combined—do not overmix.

Add 1 tablespoon of batter to each muffin liner and spread to edges.

Add ½ tablespoon of cranberry sauce to the center, then fill with more batter to the top, fully covering the sauce.

Add a small spoon of cranberry sauce on top of each muffin.

Press 2–3 tablespoons of crumb topping onto each muffin.

Bake 20–25 minutes or until lightly golden and a toothpick comes out clean.

Rest muffins 5–10 minutes before removing from pan. Enjoy warm or room temp.