Preparation

• Position racks in the upper and lower thirds of the oven and heat to 350°F. Coat two 12-cup muffin tins (preferably nonstick) with cooking spray, including the tops of the pans.
• In a large bowl, whisk the sugars with the oil. Add the egg and yolk, and whisk until combined. Whisk in the zests.
• In a small bowl, whisk the cider, sour cream, and vanilla.
• In a medium bowl, whisk the flour, oats, cinnamon, baking soda, cardamom, and salt. In three additions, alternately add the dry ingredients and cider mixture to the egg mixture. Using a large flexible spatula, gently fold in the cranberries.
• Evenly divide the batter among 18 of the muffin cups, then evenly divide the streusel among the cups of batter.
• Place each muffin tin on a rimmed baking sheet, and bake until the tops are golden and the center of each muffin bounces back when lightly pressed, about 25 minutes, rotating and swapping the pans halfway. Cool for 20 minutes in the tins on a wire rack, then loosen with an offset spatula before transferring to a rack to cool completely.