1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar using an electric mixer until light and fluffy, about 3-4 minutes. This step is crucial for that perfect pound cake texture.
4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined. Be careful not to overmix.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
9. Once cooled, drizzle the caramel sauce over the top of each muffin. Let it set slightly before enjoying.

Don’t rush the cooling process; it allows the flavors to meld and the caramel to set beautifully.