Preheat oven to 400°F. Line 12-cup muffin pan with baking cups; set aside.
In large bowl combine flour, oats, sugar, ¾ cup pecans, cranberries, baking powder and cinnamon; mix well.
In medium bowl, whisk together milk, oil, egg and vanilla extract. Stir milk mixture into flour mixture; mix until just combined.
Fill each baking cup 2/3 full with muffin mixture. Sprinkle remaining ¼ cup pecans over tops.
Bake 18 to 22 minutes or until toothpick inserted in center is clean when removed. Remove from oven to cooling rack. Cool muffins in pan 5 to 8 minutes. Remove from pan to cooling rack; cool completely.