Preheat oven to 375º. Grease or line 24 muffin cups.
In a large bowl, stir together flour, sugar, cinnamon, baking powder, salt, and soda. Make a well in the center of the mixture and set aside.
In a medium bowl, microwave butter for about 30 seconds until melted. Stir well, and try to use stirring to finish melting the butter rather than more microwaving.
Whisk in eggs and milk.
Pour the butter mixture into the flour mixture, and stir until just moistened.
Fold the raspberries in gently.
Pour into prepared muffin cups, and bake 18-20 minutes, until a toothpick inserted in the center of one of the middle muffins comes out clean. Cool 5 minutes before removing from pan.