For the Crumb Topping

1. Combine the all purpose flour, light brown sugar, salt, cinnamon, and cardamom in a medium bowl. Whisk these dry ingredients together well.
2. Pour in the melted butter. Use a spatula to stir everything until fully combined and crumbly. Set this crumb mixture aside to let it hydrate slightly while you make the muffin batter.

For the Coffee Cake Muffins

1. Preheat your oven to 375°F (190°C). Prepare a standard 12-cup muffin pan by lining each cup with a paper cupcake liner.
2. In a separate medium bowl, whisk together the all purpose flour, baking powder, and cinnamon. These are the dry ingredients for the muffins.
3. In the bowl of a stand mixer fitted with the paddle attachment, add the softened unsalted butter, white sugar, and light brown sugar. Beat the mixture on medium speed for about 2 to 3 minutes until it becomes pale yellow and fluffy.
4. Add the eggs one at a time, making sure each is fully mixed in before adding the next. Pour in the buttermilk, sour cream, and vanilla extract. Continue beating until these wet ingredients are just combined.
5. Lower the mixer speed to the lowest setting. Gradually add the dry ingredients (flour mixture) into the wet ingredients. Mix just until everything is incorporated. Be careful not to overmix the batter, as this can result in tough muffins.
6. Spoon about one tablespoon of the muffin batter into the bottom of each prepared cupcake liner. Gently spread the batter out to cover the base. Add about half a tablespoon of cranberry sauce directly into the center of this batter layer.
7. Now, fill the rest of the cupcake liner to the top with the remaining muffin batter, covering the cranberry sauce. Use the back of a spoon to gently spread the batter to the edges, making sure the cranberry sauce is enclosed.
8. Lightly spoon about one teaspoon of cranberry sauce over the top of the batter in each cup.
9. Give the prepared crumb topping a quick stir. Spoon 2 to 3 tablespoons of the crumb topping generously over the top of each muffin. Gently press the crumb topping into the batter so it stays in place while baking.
10. Carefully place the filled muffin pan into the preheated oven. Bake for 20 to 25 minutes. The muffins are done when the crumb topping is lightly golden brown and a toothpick inserted into the center of a muffin comes out clean.
11. Remove the muffin pan from the oven. Let the muffins set in the pan for 5 to 10 minutes before carefully lifting them out onto a wire rack. Serve the muffins warm or at room temperature.