Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients: In a separate bowl, whisk together the melted butter, buttermilk (or milk), eggs, vanilla extract, orange zest, and orange juice until fully combined.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
Add Cranberries and Pecans: Gently fold in the cranberries and chopped pecans until evenly distributed.
Scoop the Batter: Divide the muffin batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
Cool and Serve: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your food!
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