Bring ingredients to room temp:

Let eggs and apple butter sit at room temperature for 1 to 2 hours prior to baking. Measure out the apple butter.

Preheat oven and prepare pan:

Set oven to 350°F (175°C). Prepare a muffin tin by lining with paper liners or lightly greasing. Melt the coconut oil and let it cool a bit.

Whisk dry ingredients together:

In a large bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt with a whisk.

Mix wet ingredients:

In a medium bowl, beat eggs, apple butter, and coconut sugar together with a whisk until uniform. Gradually pour in the melted coconut oil while whisking, then add vanilla.

Peel and chop apple:

Remove the apple's skin, core, and chop it into small pieces.

Combine wet and dry, fold in apple:

Add the wet mixture to the dry ingredients and mix with a rubber spatula until just incorporated. Carefully fold in the apple chunks.

Fill muffin cups and bake:

Spoon 1/4 cup of batter into each muffin cup. If using, sprinkle turbinado sugar on top. Bake for 20 to 25 minutes, until a tester inserted into the center emerges mostly clean and the center rebounds when pressed.

Cool muffins in pan then rack:

Allow muffins to cool in the pan for 10 minutes, then move them to a wire rack. They will hold together better once fully cooled.

Store leftovers properly:

These are best consumed the same day; the sugar topping loses its crunch after day 2. Keep leftovers in an airtight container lined with paper towels, with another paper towel on top, in the refrigerator for up to 5 days.