Add the all-purpose flour, light brown sugar, salt, cinnamon, and cardamom into a mixing bowl. Give it a whisk to combine all the dry ingredients.

Pour in the melted butter and stir everything together with a spatula. Set the crumb to the side to hydrate.

Preheat the oven to 375°F. Line the muffin pans with cupcake liners.

Add the all-purpose flour, baking powder, and cinnamon into a mixing bowl. Whisk to mix together the dry ingredients.

In the bowl of a stand mixer, beat the butter, white sugar, and brown sugar on a medium speed for 2-3 minutes, or until the mixture is pale yellow and fluffy.

Add the eggs one by one until they're fully incorporated. Then, add the buttermilk, sour cream, and vanilla extract and continue to beat until the wet ingredients are fully combined.

Turn the mixer down to the lowest speed and add the dry ingredients into the wet ingredients. Beat together just until combined, be careful not to mix it more than necessary.

Scoop about a tablespoon of the batter into all the cupcake liners first. Spread it all the way to the edges. Add about ½ tablespoon of cranberry sauce directly into the center of the batter. Then, fill the rest of the cupcake liner to the top with the batter over the cranberry sauce. Spread it to all of the edges using the back of a spoon, being sure to encase the cranberry sauce at the edges. Lightly spoon ~1 teaspoon of cranberry sauce over the top of the batter.

Give the crumb topping a quick mix again. Top the muffins with 2-3 tablespoons of the crumb topping. Be sure to press them into the batter so they don't fall off.

Pop the muffin pan into the oven and bake for 25-30 minutes, or until the crumb is lightly browned and a toothpick inserted into the middle comes out clean.

Remove the muffin pan from the oven and allow them to set for 5-10 minutes before removing them from the tray. Serve the muffins warm or room temperature.