In the bowl of a stand mixer, mix together flours, yeast, cinnamon, baking powder, and salt.
In a small bowl, whisk together milk and honey. With a mixer on low, slowly add wet ingredients to dry ingredients. Beat until mixture just starts to come together but not all of the flour is worked in. Add raspberries. Beat until flour is completely mixed in, scraping down the sides of the bowl as necessary.
Switch out paddle attachment for dough hook. Turn mixer on medium-high (or medium depending on strength of mixer) and knead until dough is smooth and starts to pull away from the edge of the bowl. This will take anywhere from 5-10 minutes depending on mixer. Dough will be somewhat sticky.
Scoop dough into a bowl that has been buttered or sprayed with non-stick cooking spray. Cover with plastic wrap and allow to rise in a warm spot until doubled in size, about an hour.
Turn dough out onto a lightly floured surface. Gently deflate. Divide into 8 equal pieces. Shape dough into balls. Dough will be sticky but try to use as little flour as possible.
Place balls of dough onto a cookie sheet that has been sprinkled with cornmeal. Gently press dough down until 1-inch thick and about 3-inches in diameter. Lightly mist tops with olive oil or non-stick cooking spray. Cover loosely with plastic wrap and allow dough to rise until doubled in size, about 40 minutes.
Heat griddle or large skillet to medium heat. Brush butter over hot griddle.
Gently place dough, cornmeal side down, onto griddle. Place dough about 2 inches apart. Reduce heat to medium-low and cook until bottoms are golden brown, about 8 minutes. Turn muffins over, reduce to low, and cook for 8-10 minutes or until muffins sound hollow when tapped.
Remove from griddle and allow to cool slightly before serving warm. (For the best nooks and crannies, use a fork to separate the muffins.)
Once cooled, these muffins are best served toasted. Store leftovers in an airtight container.