Preheat the oven to 350 degrees. Line a muffin tin with eight cupcake liners and set aside.
In a mixing bowl, combine the flour, brown sugar, cinnamon, and salt. Add in the cold, cubed butter. Using a pastry cutter, cut the butter into the flour/sugar mixture until it resembles coarse crumbs.
Refrigerate the crumb topping while preparing the muffins.
In a large mixing bowl, combine the flour, baking soda, salt, and the zest of the orange. Set aside.
In a pitcher, whisk together the cream, eggs, oil, marmalade, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined.
Using a ½ cup scoop, fill the lined muffin tins with batter. Using a ¼ cup scoop, top the batter with the crumb topping.
Bake for 25-35 minutes until a toothpick inserted in the middle comes out clean.
Powdered sugar glaze
While the muffins bake, whisk together ½ cup of the powdered sugar with the juice of ½ orange. Add more powdered sugar as necessary to achieve desired glaze consistency. Add a dash or two of almond extract. Stir to combine. Drizzle over top of the muffins.
Store the muffins in an airtight container at room temperature for 3-4 days.