I have several recipes for muffins and sweet breakfast breads that will occasionally have a weird sogginess to the crust the next day. It’s like the entire outside of the bread is a quarter inch of goo. But it doesn’t happen every time or with just one recipe, so I haven’t been able to pin down what’s happening. Any thoughts on how to prevent this? The recipes in question are the Americas Test Kitchen zucchini bread, an old Pillsbury muffin recipe, an old old apple bread recipe, and one of those pass around Amish cinnamon bread recipes.