The Muffin Conundrum

I have an important scientific question here.  The answer may save the world, or at least my breakfast.

I am fond of English muffins.  (Or, as I believe they are known in England, “muffins.”) Yet these muffins have one peculiarity that I can neither understand nor condone.

When I take a muffin out of the container to drop into the toaster, there is always one corner of the muffin that’s soggy.  (I know a round object can’t have a corner, but bear with me.  You know what I mean.)  Opposite the soggy bit, there’s another bit that’s very dry.

Generally time in the toaster does not fully dry out the soggy piece, though it will turn the dry bit to charcoal.

This has happened both in my current refrigerator and its predecessor.  (I would keep the muffins on the counter instead, but then they turn green.)  This happens no matter how the muffins are stored, horizontally or on edge.

What causes this?  How can it be prevented?

I like my muffins, and I want them to be perfect.  Why is this satisfaction denied me?