The company that owns the Thomas’ brand says that only seven people know how the muffins get their trademark tracery of air pockets — marketed as nooks and crannies — and it has gone to court to keep a tight lid on the secret.
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Some bakery experts were skeptical about Bimbo’s claims of top-secret processes, saying the mythology surrounding Thomas’ muffins was more about smart product branding than proprietary baking. The basic techniques for making an English muffin were widely known, they said: English muffin dough is very watery and when it is cooked at high heat the water evaporates quickly and leaves large air pockets.