Preheat oven to 350F. Spray a 12-cup muffin tin with baking spray or line with baking liners.

In a medium bowl, make the streusel, whisk together flour, granulated sugar, brown sugar, salt and melted butter. Place into the refrigerator until ready to use.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter, granulated sugar, brown sugar, orange zest and vanilla extract until fluffy, about 3-4 minutes. Be sure to scrape the bottom and the sides of the bowl with a rubber spatula.Then add the eggs one at a time, beat well after adding each egg.

In a medium bowl, whisk together the dry ingredients, the flour, baking powder, salt, cinnamon, nutmeg, and cardamon. With the mixer on low speed, gradually add the flour mixture alternating with the milk. Begin and end with the flour mixture. Beat only until each addition is combined.

Fold the cranberries and the chopped candied orange peel.

Scoop the muffin batter into the prepared muffin cups, do not fill more than 2/3 full.

Remove the streusel from the refrigerator, crumble and squeeze together to make large chunks. Sprinkle over the top of each muffin.

Bake the muffins for 18-24 minutes or until a skewer inserted into the center comes out with a few moist crumbs attached. Let the muffins cool in the pan for 5 minutes then remove from the pan and let cool completely on wire rack.

Once the muffins are cooled make the glaze. Whisk together the powdered sugar, milk and vanilla until smooth. Drizzle over the streusel topping.Garnish with a sprinkling of chopped candied orange.