Lightly spoon flour into dry measuring cups; level with knife. Combine flour, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Stir in cranberries; make a well in the center of the mixture.
In a separate bowl, combine coconut milk, butter, lemon rind, vanilla, and egg. Add to flour mixture, stirring just until moist.
Place 12 muffin cup liners in the pan. Spoon batter into lined cups. Sprinkle evenly with 2 teaspoons sugar. Bake for 20 minutes.