Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing it lightly or lining it with muffin liners.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt. Whisk together until well mixed.

Gently fold in the chopped fresh cranberries and pecans into the dry mixture.

In a separate bowl, whisk together the orange zest, orange juice, eggs, and vegetable oil (or melted butter) until fully combined.

Pour the wet ingredients into the bowl with the dry ingredients, stirring gently until just combined.

Divide the batter evenly among the muffin cups, filling each about two-thirds full. Optionally, sprinkle additional pecans and turbinado sugar on top.

Bake for 18-22 minutes, or until a toothpick comes out clean. Watch for a golden brown top.

Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.