Ingredients 1/2 cup gluten-free AP flour, 1 tsp cinnamon, 3/4 tsp baking powder, 1/8 tsp baking soda, 1/4 cup 4th & Heart Ghee (melted), 1 egg, 3 Tbsp coconut sugar, 1 tsp vanilla extract, 1/4 cup vanilla greek yogurt, 1 pinch sea salt, 1/2 cup fresh cranberries, 3 Tbsp 4th & Heart Vanilla Bean Ghee for the streusel, 1 Tbsp coconut sugar for the streusel, 1 Tbsp gluten-free flour for the streusel, 1/4 tsp cinnamon for the streusel.

Directions Preheat your oven to 375ºF, then line a cupcake pan with 6 liners. Combine the wet ingredients in a bowl and stir. In a separate bowl, whisk together the dry ingredients. Add the dry ingredients into the wet, then mix. Scoop the batter evenly into each cupcake liner. For the streusel, combine all ingredients until clumpy, and top each muffin with crumbles. Bake for around 18 - 20 minutes, or until a toothpick comes out clean.