How do I spread butter (not cream cheese, not preserves) evenly on the nooks and crannies of an English muffin? I have tried softened butter, melted butter drizzled or with a pastry brush. I’ve tried these before toasting and after toasting. I’ve melted butter in a sauté pan and pressed the muffin down into the melted butter. This works best so far, but the large quantity of butter to fill all the nooks and crannies leaves me with a muffin that is half saturated in the grease — too soggy.