In a mixing bowl, combine all-purpose flour, light brown sugar, salt, cinnamon, and optional ground cardamom. Whisk together until combined.

Set your oven to preheat at 375°F (190°C). Line 12 muffin cups with paper liners.

In a separate bowl, whisk together the remaining all-purpose flour, baking powder, and an extra pinch of cinnamon. Set aside.

Using a stand mixer, cream the softened unsalted butter along with white sugar and light brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, blend in the buttermilk, sour cream, and vanilla extract.

Gradually fold the dry mixture into the wet batter, mixing only until combined.

Spoon a generous amount of batter into each muffin cup, add cranberry sauce, and cover with more batter.

Evenly sprinkle the prepared crumb topping over each muffin, pressing down gently.

Bake for 20-25 minutes until golden brown, and a toothpick comes out clean.

Let the muffins cool for 5-10 minutes before transferring them to a wire rack.