Cut a stick of unsalted butter into equal pieces and place them in a sauce pan. Set the pan over a stovetop set to medium heat. The butter will melt and then start to foam. Using a rubber spatula, move the foam to the sides to see the butter at the bottom of the pan. The milk solids will darken to a light golden brown. If cooked longer, they will darken to a dark golden brown. I prefer the dark golden brown butter as the flavor is more what I like for these muffin tops. As soon as the color and aroma are what's preferred (took about 10 minutes, for me), pour the browned butter into a heat-proof dish to stop the cooking process. Let the brown butter cool until almost room temperature.

Heat oven to 375 degrees Fahrenheit.

Place the rye flour, brown sugar, baking powder, and salt in a medium bowl. Stir these dry ingredients together with a spoon.

Then, add in the wet ingredients: the cooled browned butter, almond milk, vanilla extract, and egg, to the flour mixture and stir well. The batter will be thick. Do not try to thin it out.

Chop up the chocolate bar.

Then, fold the chocolate chips and pieces of the dark chocolate bar into the batter.

Spoon tablespoons of the thick batter onto a parchment paper-lined baking sheet into 4 dome-shaped forms. Then, using the back of the spoon, gently shape each done so it roughly resembles the top of a muffin. At this point, you can add on more chocolate chips on top of each MT, if you like.

Then, place the baking sheet on the upper rack in the oven and bake these for 18-20 minutes.

Remove from the oven and let the muffin tops cool on a wire rack.

These muffin tops can be enjoyed warm or at room temperature with a hot cup of coffee, tea, or a cold glass of almond milk.