In a large mixing bowl, whisk flour through salt together.
In a medium bowl beat eggs. Whisk in buttermilk and melted butter.
Combine the wet ingredients with the dry ingredients. Stir with a wooden spoon until just combined, about 25 strokes.
Scoop batter with a muffin scoop into paper cups. Bake until muffins are lightly golden, about 20 minutes. Insert a toothpick in center, if it comes out clean they are done.
FOR THE TOPPING:
Mix sugar and cinnamon together in bowl. One at a time, brush the top of each muffin with melted butter, then roll the top in the cinnamon sugar.
Notes
Slightly Adapted from Cook's Country
Recipe by Pick Fresh Foods at https://pickfreshfoods.com/snickerdoodle-muffins/