Preheat oven to 375 F.

Whisk the flour, baking powder, salt and oats in a bowl. Set aside.

Cream the butter and brown sugar in a standing mixer (or bowl using a hand mixer) for 2 minutes.

Add the eggs and vanilla into the butter-sugar mixture and mix for 1 minute.

Add half of the flour mixture into the egg mixture and incorporate it, followed by half of the sour cream, followed by the remaining flour mixture and finally the sour cream. Make sure the ingredients combine thoroughly at each stage before adding in the alternate ingredient.

Mix in the pecans and cranberries.

Place a heaping tbsp of batter in each cup of greased mini muffin tins and bake for 15 minutes ( fill 3/4 full and bake for 22 minutes for regular sized muffins).

Cool and serve.

* Refrigerate muffins after 1 day.