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Add the all-purpose flour, light brown sugar, salt, cinnamon, cardamom, and butter into a bowl. Stir together to combine all the dry ingredients.
In a standing mixer, beat the oil and sugar until combined.
Crack in your eggs and add the vanilla and then give the mixer a final turn before dumping in all dry ingredients.
Mix until almost incorporated and then add in the buttermilk and stir until barely combined.
Fill every other muffin cup with papers. Heat oven to 350 and let the muffin batter rest on the counter for 15 min.
Spoon 1 tablespoon into the cups, pressing out flat and spread 1 teaspoon of cranberry sauce over. Add more batter then another 1 teaspoon of sauce, spread.
Now sprinkle with 1 tablespoon of crumb mixture. Bake for 12-15 minutes.