Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.

Make the Streusel topping: Mix the brown sugar, granulated sugar, cardamon, and melted butter together in a small bowl until combined. Add the flour and use a fork to gently mix until crumbs form. Don’t over-mix into a paste. Just mix until it is crumbly. Place in the refrigerator while you make the muffin batter. Cold crumbs hold shape better when baking.

Make the muffins: Whisk the flour, baking soda, baking powder, cardamom, and salt together in a large or medium bowl. Set aside.

In a large bowl (or a medium one!), using a whisk (or a wooden spoon!), beat the butter, granulated sugar, and brown sugar together until smooth and creamy, about 2 minutes; you can use a stand mixer or an electric mixer if you have one. Scrape down the sides of the bowl as needed so that everything gets mixed in. Add the orange zest and stir until combined. Add the eggs, plain yogurt/sour cream, and vanilla, and whisk until the mixture is combined and mostly creamy. Again, scrape down the sides of the bowl as needed.

Spoon the batter into prepared muffin cups, filling them three-fourths of the way to the top. Then, spoon crumb topping on each, gently pressing it down so it sticks.

Bake for 5 minutes at 425°F; then, without opening the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–24 minutes. (Usually closer to 21 minutes if you’re skipping the crumb topping.)

Make the icing: Whisk the powdered sugar and orange juice together and drizzle over warm or cooled muffins.

Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Let them cool for at least 15 minutes before icing. Make some coffee, grab Murder With Wine, and enjoy!

Heat the sugar in a medium duty stainless steel pot over medium heat, stirring constantly with a wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.

Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again.

After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.

Remove from heat and stir in the salt. The caramel will be a thin liquid at this point. Allow to slightly cool down before using. Caramel thickens considerably as it cools.

Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.