1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners or grease it lightly.

2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3. Fold dried cranberries and chopped pecans into the dry ingredients until coated.

4. In another bowl, whisk eggs, milk or buttermilk, melted butter, orange juice, orange zest, and vanilla extract.

5. Pour the wet mixture into the dry ingredients and fold gently until just combined without overmixing.

6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.

7. Optionally sprinkle extra pecans or coarse sugar on top of each muffin for added crunch.

8. Bake for 18 to 22 minutes until golden and a toothpick inserted comes out clean.

9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

10. Serve warm or store in an airtight container for up to 3 days at room temperature.