Preheat oven to 375º. Grease two -12 cup muffin tins or line with cupcake liners.

In mixing bowl add flour, baking powder, cinnamon and brown sugar. Mix for one minute.

In a separate bowl whisk together eggs, milk and melted butter.

Add to flour mixture. Mix for 20 seconds or until dry ingredients are moistened.

Stir in cranberries.

Using 1/4 cup measuring cup. Divide into muffin cups.

In a small pot add 1 stick butter. Melt and bring to a boil. Whisk in brown sugar until incorporated. Stir in pecans.

Evenly divide pecan topping to the top of each muffin.

Cook for 20 minutes or until tooth pick inserted comes out clean.

Allow to cool for two minutes before removing.

Serve immediately or store in an air tight container for 3 days.