Preheat your oven to 350°F (175°C).

Line or grease a muffin tin to prevent sticking.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well-distributed.

In a separate bowl, combine the melted butter, large eggs, milk, and vanilla extract. Whisk until smooth.

Pour the wet ingredients into the dry ingredients and gently stir together until just combined, leaving a few lumps.

Fold in the chocolate chunks and half of the salted caramel sauce into the batter.

Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.

Bake in the preheated oven for 20 to 25 minutes, checking for doneness with a toothpick.

Once baked, let the muffins cool in the tin for about 5 minutes before transferring to a wire rack.

Drizzle the remaining salted caramel sauce over the warm muffins before serving.