Preheat oven to 375 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
To make crumb topping, stir together flour, brown sugar, sugar, cinnamon and nutmeg. Add melted shortening and maple syrup. Mix until topping comes together.
In large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.
Add coconut milk, vinegar, oil, and vanilla to separate bowl. Stir and pour over flour mixture. Whisk to combine. Gently fold in cranberries.
Scoop batter into prepared muffin tins. Top with crumb topping. Bake 18-22 minutes, until golden brown and toothpick inserted in center comes out clean.
Place muffins on cooling rack to cool completely. Store in airtight container.