Preheat your oven to 350℉ (180℃) and line a muffin pan with paper liners, lightly spraying them with nonstick cooking spray.

In a medium bowl, whisk together the flour, cardamom, baking powder, baking soda, and salt. Set aside.

In a large bowl, combine the orange zest with granulated sugar, massaging until it resembles wet sand.

Add brown sugar, eggs, olive oil, milk, orange juice, and vanilla to the orange sugar mixture. Whisk until combined.

Gently fold in the dry ingredients until just combined.

Divide the batter into the muffin wells, filling each about two-thirds full, and sprinkle with coarse sugar.

Bake for 20 minutes, rotating halfway through, until a toothpick comes out clean.

Cool in the pan for 5 minutes before transferring to a wire rack.