Prepare Crumb Topping: In a mixing bowl, whisk together all-purpose flour, light brown sugar, salt, cinnamon, and ground cardamom until well combined. Pour in melted unsalted butter and stir until the mixture forms a crumbly texture. Set this aside.

Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a muffin pan by lining it with cupcake liners.

Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and an additional teaspoon of cinnamon.

Creaming Mixture: In a stand mixer, beat together melted unsalted butter, white sugar, and light brown sugar until light and fluffy. Add eggs, one at a time, then add buttermilk, sour cream, and vanilla extract.

Mix Wet and Dry: Gradually add the dry mixture to the wet batter, stirring gently until just combined.

Assemble Muffins: Spoon about 2 tablespoons of batter into each muffin cup, add a spoonful of cranberry sauce, cover with another layer of batter, then sprinkle crumb topping on top.

Bake: Place the muffin pan in the oven and bake for 20-25 minutes, or until tops are golden brown.

Cool: Remove muffins from the oven and allow to cool in the pan for about 5-10 minutes, then transfer to a cooling rack.